Fleur de Lis

Fleur de Lis

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Friday, January 18, 2013

Salt & Pepper Shrimp with Garlic and Serrano Chiles

You can always count on shrimp for a quick and fresh tasting meal. This dish has lots of zip thanks to the black pepper and serrano chiles. Serve these shrimp with bread or serve over soba noodles which cook in 3 minutes!  Serve with lime wedges and squeeze juice over shrimp just before eating. 

2 T. cornstarch
1 t. granulated sugar
pinch of Chinese five spice powder
2 t. salt
1 t. pepper
5 large garlic cloves, finely chopped
1 serrano chile, thinly sliced into rounds
4 large scallions (green parts only) sliced 1/4 inch thick
1 1/2 lbs. shrimp (26-30 per lb.) peeled and deveined
3 1/2 T. peanut or canola oil
1 lime, cut into wedges

In a large bowl, mix the cornstarch, sugar, five spice powder, salt and pepper. In a small bowl, mix the garlic, chile and scallions; set aside.

Pat the shrimp dry with paper towels. Line a small baking sheet or large plate with a double layer of paper towels. Add the shrimp to the cornstarch mixture and toss until thoroughly and evenly coated.

In a heavy-duty 12 inch nonstick skillet, heat 1 1/2 T. of oil over medium high heat until very hot. Add half of the shrimp in a single layer. Cook without disturbing until deep golden and spotty brown on one side, about 2 minutes.

Using tongs, quickly flip each shrimp and continue cooking until the second side is golden brown, about 1 minute longer. Transfer the shrimp to the prepared sheet. Add another 1 T. of oil to the skillet and repeat with the remaining shrimp, transferring them to the sheet when done.

Reduce heat to medium and add the remaining 3 T. oil to the skillet. Add the garlic mixture and cook, stirring constantly, until the chile and scallions are softened and the garlic is golden and smells toasted, about 1 minute. Return the shrimp to the skillet and stir to combine. Serve immediately with the lime wedges.

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