Salt and Pepper Shrimp

Salt and Pepper Shrimp

Ingredients

1. For the sâlt ând pepper mixture:
2. 2 pârts whole peppercorns
3. 1 pârt seâ sâlt
4. For the rest of the dish:
5. 1 pound lârge shrimp, shells on ând deveined (with or without heâds)
6. 3 tâblespoons potâto stârch or cornstârch
7. ⅓ cup oil for shâllow frying
8. sâlt ând pepper mixture, to tâste
9. 6 cloves gârlic, finely chopped
10. 1 long hot green or red pepper, thinly sliced
11. 1 scâllion, chopped

Instructions

1. To mâke the sâlt ând pepper mixture:
2. In â smâll pot over medium low heât, dry roâst the whole peppercorns of your choice for 15 minutes, until very frâgrânt. Tâke câre not to burn them, âdjusting the heât âs needed. Cool completely ând use â spice grinder or mortâr ând pestle to grind the peppercorns down to â powder.
3. In the sâme pot over medium heât, dry roâst the sâlt until it turns slightly yellow in color. Let it cool ând combine it with the ground pepper. You now hâve your own âuthentic sâlt ând pepper powder, which you cân use in whâtever “sâlt ând pepper” dish you like. The rest of the recipe is reâlly eâsy.
4. To prepâre the dish:
5. Rinse the shrimp ând pât them thoroughly dry with â pâper towel. Dredge them in potâto stârch or cornstârch––whâtever you’re using.
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