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Salt-And-Pepper Shrimp

5.0(7)

This is a quick and light stir fried version of the Chinese dish that will have you licking your fingers. Posting for the ZWT III.It can be a little messy to eat as the shrimp are cooked with the shells on for best flavor. Recipe is from Sunset June 2007 and it is noted: The different peppercorns add a subtle range of pepper flavor to this dish, but you can stick to just black peppercorns too; simply decrease the total amount to 1 1/2 tsp.

by Stephanie Y.·published 2007-06-04

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Chinese

Servings

(4–6)

Total time

20 min

prep 13 min

Calories / serving

290 kcal

Ingredients (9)

serves

1/2 teaspoon black peppercornspeppercorn
1/2 teaspoon green peppercorngreen-peppercorn
1/2 teaspoon red peppercornspeppercorn
1/2 teaspoon white peppercornspeppercorn
2 lbs shrimp, shells onshrimp
2 teaspoons salt, dividedsalt
2 tablespoons vegetable oil or 2 tablespoons peanut oiloil
4 garlic cloves, choppedgarlic
1 cup fresh cilantro leaf, roughly choppedcilantro

Instructions (3 steps)

01Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.
02Put shrimp, half of the crushed peppercorns, and 1 teaspoons salt in a large bowl and toss to coat shrimp evenly. Set aside.
03Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 teaspoons salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.

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