Salt-And-Pepper Shrimp With Garlic and Chile |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Sauted in peanut oil, these Asian shrmp have a lime and chile kick with lots of garlic!! Ingredients:
2 tablespoons cornstarch |
1 teaspoon sugar |
1 pinch chinese five spice powder |
kosher salt |
freshly ground blac pepper |
5 large garlic cloves, finely, chopped |
1 serrano chili, thinly sliced into rounds |
4 large scallions, sliced (green parts only) |
1 1/2 lbs shrimp, peeled and deveined, tails left on (26-30 per lb) |
3 1/2 tablespoons peanut oil |
1 small lime, cut into 4 wedges |
Directions:
1. In a large bowl mix the cornstarch, sugar, 5-spice powder, 1 teaspoons salt, and 1 teaspoons black pepper. In a small bowl, mix the garlic, chile, and scallions; set aside.
2. Pat the shrimp dry with paper towels. Line a small baking sheet or large plate with a double layer of paper towels. Add the shrimp to the cornstarch mixture and toss until evenly and thoroughly covered.
3. In a heavy duty 12 nonstick skillet, heat 1 1/2 tablespoons of peanut oil over medium-high heat until very hot. Add half of the shrimp in a single layer. Cook without disturbing until deep golden and spotty brown on one side, about 2 minutes. Using tongs, quickly flip each shrimp and continue to cook until the second sides are spotty golden brown, about 1 minute longer. Transfer the shrimp to the prepared paper towels. Add another tbsp of the oil to the skillet and repeat with the remaining shrimp, transferring them to the paper towels when done.
4. Reduce heat to medium and add the remaining 1 tablespoons oil to the skilled. Add the garlic mixture and cook, stirring constantly, until the chile and scallions are softened and the garlic is golden and smells toasted, about 1 minute. Return the shrimp to the pan and stir to combine. Serve immediately, with the lime wedges.
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