Spicy Salt and Pepper Shrimp
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| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Total time | 25 minutes |
| Allergy | Shellfish |
| Meal type | Appetizer, Snack, Starter |
| Misc | Serve Hot |
| Brought to you by | The Recipe Wench - www.therecipewench.com |
| From magazine | Fine Cooking |
If you have to share this dish, don your battle gear and dig in. These little morsels are tasty! Fine Cooking's recipe for Salt-and-Pepper Shrimp With Garlic and Chile looks amazing and calls for a serrano chile and larger shrimp. Because I couldn't find either, I made a couple slight changes and used jalapeno and smaller shrimp.
Ingredients
- 2 Tablespoons cornstarch
- 1 Teaspoon sugar
- 1 Pinch Chinese five-spice powder
- Kosher salt and course grind black pepper
- 5 Large cloves garlic (finely chopped)
- 1 Medium to Large jalapeno (thinly sliced (the seeds will come out))
- 4 Large green onions (green part only -- finely sliced)
- 1-½ Pounds large shrimp (41-50) per pound (peeled and deveined, tails left on)
- 4 Tablespoons peanut or canola oil
- 1 lime (quartered)
Directions
| Step 1 | |
| In large bowl mix cornstarch, sugar, five-spice powder, 1 teaspoon salt, 1 teaspoon pepper. | |
| Step 2 | |
| In small bowl mix the garlic, jalapeno and green onions. | |
| Step 3 | |
| Rinse shrimp and pat dry with paper towels. | |
| Step 4 | |
| Toss shrimp into the cornstarch mixture until coated evenly. | |
| Step 5 | |
| Heat approx. 1 ½ tablespoon oil in non-stick skillet over medium-high heat. Add single layer of shrimp and let sit for about 2 minutes (until the cooked side is nicely browned). Flip shrimp and repeat on other side. Remove to plate. Continue until all shrimp are browned, adding a small amount of oil, as necessary. | |
| Step 6 | |
| Reduce heat to medium. Heat remaining oil and add garlic, jalapeno and green onion mixture to pan. Cook for about a minute, until garlic is golden. Add cooked shrimp and stir to combine. Serve with lime wedges. | |
