Fried Peppery Shrimp2020-11-10
- Yield: 4
- Servings: 4
- Prep Time: 19m
- Cook Time: 30m
- Ready In: 40m
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Fried peppery shrimp.Very easy and delicious spicy shrimp.
- 1 pound (480 g) jumbo shrimp,deveined
- 1 tablespoon kosher salt
- 2 cups (500 ml) boiling water
- ice cubes
- 1 tablespoon Roasted Pepper and Salt(see recipe below)
- 1 tablespoon piment d"Espelette
- 1 teaspoon hot smoked paprika
- 1/2 cup cornstarch
- oil for frying
- For Roasted Pepper and Salt:
- 1 teaspoon black peppercorns
- 1 teaspoon coarse sea salt
In a mixing bowl, dissolve kosher salt in 2 cups of boiling water. Add ice cubes until room temperature is achieved. Add shrimp. Set aside for 15 minutes.
Drain and rinse thoroughly under cold running water. Pat dry with paper towels.
In a small mixing bowl, combine Roasted Pepper and Salt, pigment d'Espelette (dried mild chile pepper from France), and smoked paprika. Mix well and set aside.
In a plastic bag, combine dry shrimp and cornstarch. Toss well until evenly coated.
In a deep heavy skillet, add cooking oil to a depth of 2 inches(5 cm). Preheat oil over medium-high heat to 350°F (180°C).
Add shrimp to hot oil in batches. Cook until golden(about 2 minutes).
Using a slotted spoon, transfer fried peppery shrimp to a paper towel-lined plate to drain. Transfer peppery shrimp to a serving platter. Sprinkle with salt mixture and serve immediately.
Roasted Pepper and Salt: In a dry skillet, combine black peppercorns and coarse sea salt. Cook, stirring, over medium heat until fragrant and pepper begins to pop. Immediately transfer to a mortar and grind.