Salt-and-pepper shrimp with green chili
All shrimp are sold by size — how many shrimp per pound — even if they have a name such as colossal or jumbo. For a terrific treat in the recipe below, use the impressive 13 to 15 per pound shrimp. When using smaller shrimp, such as jumbos (16 to 20 per pound), or extra large (22 to 24 per pound), decrease the cooking time to prevent overcooking.
Ingredients
- 1 tsp fine salt
- 1/2 tsp sugar
- 1/2 tsp freshly ground pepper
- 1 large shallot or 2 small shallots, peeled, finely chopped (or 4 green onions)
- 2 large cloves garlic, finely chopped
- 2 to 3 jalapeno peppers, stemmed, halved lengthwise, seeded, thinly sliced. Anaheim, poblano or green bell pepper can be substituted for the jalapeno to reduce the kick
- 1 lb colossal-size shrimp, 13 to 15 pieces, peeled, tail intact, deveined
- 1 1/2 Tbsp cornstarch
- 1 cup vegetable oil
Instructions
Mix salt, sugar and pepper in a small bowl. Mix shallots, garlic and jalapenos in another small bowl. Pat shrimp very dry with towel. Toss lightly in a bowl with the cornstarch.
Heat oil in a heavy-bottomed wok or small saucepan over medium-high heat until hot. (Dip the edge of a shrimp in the oil; it should bubble vigorously.) Add a quarter of the shrimp; continuously move them around in the oil with metal tongs or a wire strainer, until they turn pink, about 40 seconds. Remove to a plate to drain; repeat with remaining shrimp.
Very carefully pour the oil off into a heatproof container. Return 1 1/2 tablespoons of the oil to the wok (or a large nonstick skillet). Heat over medium-high. Add the salt mixture; stir-fry 10 seconds. Add the shallot mixture; stir-fry 10 seconds. Add all the shrimp; stir-fry just until shrimp are tender, about 1 minute. Immediately remove from wok to serving platter. Serve hot.
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