CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY
Here's what you need: frozen shrimp, cornstarch, oil, garlic, fresh ginger, red pepper flakes, salt, black pepper, scallions, white rice
Provided by Frank Tiu
Categories Appetizers
Yield 3 servings
Number Of Ingredients 10
Steps:
- Set a wire rack over a baking sheet.
- Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
- Drain the thawed shrimp on paper towels and pat dry.
- Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
- Heat the oil in a wok or large pan until it reaches 400°F (200°C).
- Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
- Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
- In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
- Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
- Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
- Serve with rice.
- Enjoy!
SALT ROASTED SHRIMP
Steps:
- Divide salt evenly among 2 (9 by 13-inch) metal pans divide salt evenly. Heat your oven to 400 degrees F and put the pans of salt into the oven to heat. When the oven reaches 400 degrees F, allow the salt to continue heating for another 15 minutes. After 15 minutes have passed, put the shrimp on top of the salt in 1 of the pans. Then cover with all of the salt in the second pan. The shrimp should be evenly and completely covered. Roast for 8 minutes. Remove from oven and check 1 shrimp for doneness. The shrimp should be opaque and white and pink in color. If not done, return to oven for 1 to 2 minutes. Serve immediately.
SPICED SALT-BAKED SHRIMP
The chef Adam Evans of The Optimist in Atlanta likes to roast big, fresh Southern shrimp with the heads in a deep dish of rock salt studded with spices, an easy method that produces tender, delicately flavored and perfectly seasoned shrimp. Here, headless shrimp take on fragrance from cinnamon and star anise and get heat from jalapeños. The presentation is spectacular for a dinner party. Let the salt cool completely before you toss it out.
Provided by Kim Severson
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 475 degrees. In a bowl, add salt, cardamom, peppercorns, cinnamon, bay leaves, anise, two lemon wedges, the thyme, the jalapeños and the garlic and mix well.
- In a large shallow baking dish, add half the salt mixture. Place in oven for 10 to 12 minutes.
- Carefully remove pan from oven and set shrimp in a single layer on salt and then cover with remaining, cool salt mixture.
- Return to oven. Bake for 8 to 10 minutes more, or until shrimp are just cooked through.
- Serve shrimp in the salt, or remove to a platter. Garnish with remaining lemon. Serve with cocktail or tartar sauce or melted butter.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 1289 milligrams, Sugar 1 gram, TransFat 0 grams
SALT-BAKED SHRIMP
Provided by Eileen Yin-Fei Lo
Categories Shellfish Appetizer Bake Dinner Shrimp Winter Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place the shrimp and baking soda in a bowl and mix well to coat. Allow to rest for at least 20 minutes.
- Place the water and 1 tablespoon salt in a pot, cover, and bring to a boil over high heat. Add the shrimp and water-blanch for 10 seconds. Remove the shrimp with a strainer and run cold water through them to cool. The water-blanching removes all of the liquid from the shrimp.
- Place the shrimp in a dish, sprinkle with cornstarch to coat them lightly, and shake off excess. Heat a wok over high heat for 1 minute, add the peanut oil, and heat to 350 degrees F. Place the shrimp in a Chinese strainer, lower into the oil, and oil-blanch for 1 minute. Turn off the heat, remove with the strainer, and drain. Transfer the oil from the wok to a bowl.
- Return 1 tablespoon of the reserved oil to the wok and heat over high heat for 20 seconds. Add the remaining 1/2 teaspoon salt and the chilies and cook, stirring, for 45 seconds. Add the shrimp and cook, stirring, making certain they are well coated, for 1 minute. They should be dry and crusted. Turn off the heat, transfer to a heated platter, and serve.
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