Salt and Pepper Shrimp

Salt and Pepper Shrimp
Photo by John Kernick

Ingredients

  • 3 quarts corn oil
  • 1 cup cornstarch
  • 2 large egg whites
  • 10 teaspoons kosher salt
  • 1 ½ pounds medium shrimp in shell
  • a deep-fat thermometer
  • 2 teaspoons flaky sea salt, such as Maldon, or to taste
  • + 3 more ingredients
    • 2 cups sliced (1/8 inch thick) fresh jalapeño
    • 3 cups cilantro sprigs (from 2 bunches)
    • 10 teaspoons freshly ground black pepper (not fine)

Cut shell along back of each shrimp with small kitchen shears (do not peel) and devein, then snip off legs. Heat oil to 400°F in an 8-to10-quart heavy pot. Toss shrimp with 1 tablespoon kosher salt and let stand 5 minutes. Rinse with cold water, then drain and pat dry. Meanwhile, pulse egg whi...

View full recipe at Epicurious

Comments

Variations on Salt and Pepper Shrimp

  • Salt and Pepper Shrimp
    • 1/2 teaspoon Chinese five-spice powder
    • 1/2 teaspoon freshly ground black pepper
    • 6 cups vegetable oil
    • 1 pound large shrimp in their shells (25)
    • +1 other ingredients


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