Tonight I made some mean looking Salt & Pepper Shrimp. Well, it was really mean...it was good good to the tummy that's for sure.
- 1/2 pound of shrimp (peeled and deveined is optional)
- 2-3 tablespoons cornstarch
- 1/4 cup of corn oil
- salt & pepper to your taste/liking
- optional, I also cut up an half of a onion and then cooked them before doing the shrimp and then served over white rice. But that's up to you.
Salt the shrimp and let sit for a few minutes. (A little more than 'lightly' salted) and then rinse under cold water. NOTE: This plumps up the shrimp and freshens them up. Now lightly salt the shrimp. Add grated black pepper - as much as you want. Dip the shrimp in cornstarch and then lightly dust off. In a smallish saute pan (or wok), heat the oil to very hot, but not smoking. Spread the shrimp in the pan evenly. Hopefully they will all fit. After a minute or so, turn them on the other side. (don't walk away from the pan - they don't take that long to cook) After another minute or two when they have turned pink, take them out of the pan. I sometimes cook the shrimp just a little under cooked. Because they still continue to cook even after the leave the pan. Squeeze some lime on and ENJOY!