Description
A quicker and healthier version of a classic.
Ingredients
- ½ teaspoons Black Peppercorns
- ½ teaspoons Green Peppercorns
- ½ teaspoons Red Peppercorns
- ½ teaspoons White Peppercorns
- 2 pounds Shrimp, Shells On
- 2 teaspoons Salt, Divided
- 2 Tablespoons Vegetable Or Peanut Oil
- 4 cloves Garlic, Chopped
- 1 cup Cilantro, Roughly Chopped
Preparation
Crush peppercorns. Put shrimp, half of crushed peppercorns, and 1 teaspoon of salt into a large bowl and toss to coat. Set aside.
Heat a large pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 teaspoon salt and cook, stirring constantly, until fragrant, about 1 minutes. Add shrimp and cook, stirring constantly, until pink and cooked through, about 3–4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.
Recipe from Sunset magazine.
