Ingredients
-
1/2
-
1/2
-
1/2
-
1/2
-
2
-
2
-
2
-
4
-
1
-
-
-
-
-
-
Directions
Salt-And-Pepper Shrimp, 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., So easy and quick and absolutely delicious!
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Steps
|
1
Done
|
Put 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. |
|
2
Done
|
Put Shrimp, Half of the Crushed Peppercorns, and 1 Teaspoons Salt in a Large Bowl and Toss to Coat Shrimp Evenly. Set Aside. |
|
3
Done
|
Heat 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. |
