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Prep Time: 13 Minutes Cook Time: 7 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a quick and light stir fried version of the Chinese dish that will have you licking your fingers. 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. Ingredients:
1/2 teaspoon black peppercorns |
1/2 teaspoon green peppercorn |
1/2 teaspoon red peppercorns |
1/2 teaspoon white peppercorns |
2 lbs shrimp, shells on |
2 teaspoons salt, divided |
2 tablespoons vegetable oil or 2 tablespoons peanut oil |
4 garlic cloves, chopped |
1 cup fresh cilantro leaf, roughly chopped |
Directions:
1. 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. Put shrimp, half of the crushed peppercorns, and 1 teaspoons salt in a large bowl and toss to coat shrimp evenly. Set aside.
3. 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.
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