In China, salt and pepper shrimp is traditionally made with tongue-numbing Sichuan peppercorns. If you have some in the pantry, feel free of charge to use them here we opted for a combo of less difficult-to-come across white and black pepper. The white pepper adds earthy flavor, whilst black kicks up the heat.
Salt & Pepper Shrimp with Snow Peas
- 1 pound shell-on deveined raw shrimp (36-40 for every pound)
- 3 tablespoons cornstarch
- 3/4 teaspoon salt, divided
- 1 teaspoon floor black pepper
- 1 teaspoon floor white pepper
- 5 tablespoons canola oil, divided
- 1 pound snow peas
- 1 serrano or jalapeno pepper, thinly sliced
- 5 cloves garlic, thinly sliced
- 1/4 cup h2o
- 1/2 cup chopped contemporary cilantro
1. Toss shrimp with cornstarch, 1/2 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon white pepper in a massive bowl.
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2. Heat 3 tablespoons of oil in a huge flat-bottom wok or forged-iron skillet over large warmth right until shimmering. Add 50 percent the shrimp and cook dinner, stirring from time to time, until finally crisp and pink, about 2 minutes. Transfer to a plate with a slotted spoon. Include the remaining 2 tablespoons of oil to the pan and repeat with the remaining shrimp. Sprinkle the shrimp with 1/8 teaspoon salt.
3. Include snow peas, serrano (or jalapeno) and garlic to the pan and prepare dinner, stirring often, for 1 minute. Increase water, cover and cook dinner right up until the snow peas are just tender, about 2 minutes. Season with the remaining 1/8 teaspoon salt.
4. Serve the snow peas and shrimp topped with cilantro.
Recipe nutrition for every serving: 316 Calories, Whole Body fat: 18 g, Saturated Fat: 2 g, Cholesterol: 159 mg, Carbohydrates: 16 g, Fiber: 3 g, Overall Sugars: 4 g, Protein: 23 g, Sodium: 561 mg, Potassium: 512 mg, Iron: 3 mg, Folate: 47 mcg, Calcium: 123 mg, Vitamin A: 1489 IU, Vitamin C: 67 mg.
(EatingWell is a magazine and web-site devoted to wholesome taking in as a way of daily life. On the internet at www.eatingwell.com.)