When I have traveled to China for work one of my favorite dishes, besides Peking Duck, is salt and pepper shrimp. The first time I tried Argentine red shrimp I knew it would be perfect for this recipe. The sweet lobster like flavor of Argentine red shrimp perfectly compliments the smoky salty and peppery flavors in this recipe.
2 pounds whole head on Argentine red shrimp or 1 pound raw peeled and deveined shrimp
1 Tbsp fresh coarsely ground black pepper
1 Tbsp kosher salt
4 large garlic cloves
2 Thai green chili peppers, sliced thinly
3 scallions sliced on a diagonal
1/2 cup corn starch
1/3 cup peanut oil
white rice for serving
Add the coarsely ground black pepper and salt to the pan and heat for 15 minutes stirring occasionally. Make sure the pan does not get to hot causing the salt and pepper to burn. Remove pan from heat and set aside.
Slice chilies and scallions and place aside.
Put corn starch in a zip lock bag, add shrimp close the bag and shake. Remove the shrimp from the bag, knock off the excess corn starch and place on a plate.
Heat the peanut oil in a sauce pan to 375 degrees. In batches quickly lay the shrimp in the hot oil about an inch apart being careful not to burn yourself with the hot oil cooking on each side for about a minute. Place the shrimp on a plate covered with a couple paper towels to drain.
Add about a tablespoon of the peanut oil you fried the shrimp in to a large saute pan or wok. add the shrimp, salt and pepper to taste, chili peppers and scallions on medium heat and saute coat shrimp with spices. Plate and server immediately with rice.
Pat the shrimp dry
Server with lemon wedges
© Todd Wendt 2016 All rights reserved