Salt and Pepper Shrimp
I’ve always been a fan of salt and pepper pork chops. It is an item I always look for when dining out at Chinese restaurants. But lately, as I shift my palate towards more sea food, I’ve started to fancy the shrimp version of salt and pepper pork chops. Preparation is very similar except that cooking time is significantly reduced since it just takes a couple minutes for the shrimp to be done. There are two ways of consuming this dish — one is to peel the shrimp upon serving, or eating them, with shell on. It’s a matter of preference, so you decide.
1 lb. medium shrimp, shell on
1 tbsp sea salt
1 tbsp whole peppercorn, freshly ground
1 tbsp garlic powder
1 green jalapeño, thinly sliced (seeds removed if desired)
1/2 cup chopped cilantro and a couple of stems for garnish
1/3 cup corn starch
2 tbsps Olive oil
In a medium bowl, combine salt, peppercorn and garlic powder. Mix well. Add in shrimp. Add cornstarch to coat the shrimp. Heat Olive oil in a wok over medium-high heat. Add the jalapeño slices and toss for about a minute. Add the shrimp in batches, frying each side for about a minute. Transfer cooked shrimp onto a plate lined with paper towel to drain excess oil. Place shrimp on serving platter and sprinkle fresh cilantro over them. Add a couple of cilantro stems for garnish.