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Salt and pepper shrimp
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|1 1/2 lb||shell-on large shrimp|
|3 tbsp||corn starch|
|1 tsp.||fresh ground black pepper|
|1 1/2 tsp||salt divided|
|1 cup||vegetable oil|
|1 tsp||peppercorn ground|
|1 Fresno Chile thinly sliced seeds removed if desires|
|1/2 cup||fresh cilantro leaves with tender stems|
1. Using kitchen shears, cut along he back sides of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper and 3/4 tsp salt in a large bowl. Add shrimp and toss to coat.
2. Heat oil in a large skillet over med-high heat. Working in 2 batches, fry shrimp until golden, crisp and cooked through 1 min on each side.
3. Transfer to a paper towel and let drain. Then toss in a med bowl with pepper corns and rest of salt. Add Chile and cilantro to bowl and toss to combine.