Salt-And-Pepper Shrimp

This is a quick and light stir fried version of the Chinese dish that will have you licking your fingers. Posting for the ZWT III.It can be a little messy to eat as the shrimp are cooked with the shells on for best flavor. Recipe is from Sunset June 2007 and it is noted: The different peppercorns add a subtle range of pepper flavor to this dish, but you can stick to just black peppercorns too; simply decrease the total amount to 1 1/2 tsp.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1⁄2 teaspoon black peppercorns
• 1⁄2 teaspoon green peppercorn
• 1⁄2 teaspoon  red peppercorns
• 1⁄2 teaspoon  white peppercorns
• 2  lbs shrimp, shells on
• 2  teaspoons salt, divided
• 2  tablespoons  vegetable oil or 2  tablespoons  peanut oil
• 4  garlic cloves, chopped
• 1  cup  fresh cilantro leaf, roughly chopped

Directions

1. Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.
2. Put shrimp, half of the crushed peppercorns, and 1 teaspoons salt in a large bowl and toss to coat shrimp evenly. Set aside.
3. Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 teaspoons salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.