Salt and Pepper Shrimp
If you are not sodium-challenged or impaired and you don’t mind spicy food, then you will like this shrimp version of the salt and pepper pork chops. The shrimp version is cooked similarly as its pork counterpart but it takes a lot less time to prepare. The shrimp is cooked — and eaten — with the shell on, much like you would with soft-shell crab. This recipe is great for both appetizer and main course and is great to bring to potlucks. I’ve chosen to leave the amount of salt used to your liking, so you can adjust the saltiness of your dish.
1 doz. medium shrimp, shell on, heads off, rinsed
2 medium green chili peppers, sliced
Sea salt to taste
2 tbsps Olive oil
1 egg, beaten
1/3 cup corn starch
1 cup water
In a small bowl, combine the the corn starch and egg, and mix well. Set aside. In a medium pot, boil about 1 cup water. Add the shrimp to cook for a very short period, about 2 minutes. Sprinkle salt to taste. Remove from heat and drain. Pat the shrimp dry with paper towel. Dip the shrimp into the egg mixture and coat well. Heat a large pan over medium-high heat. Add the pepper to roast for a few minutes. Add salt to taste. Remove from heat and set aside. Add Olive oil to the pan and fry the coated shrimp, turning over once until shrimp becomes crispy. Add in the pepper and mix well. Cook for another 2 minutes. Remove from heat and serve warm.