How do you make pepper shrimp?

Answer 1

1 1/2 pound jumbo shrimp, shelled and deveined

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

2 teaspoons minced garlic

1/4 cup dry white vermouth

1 tablespoon freshly squeezed lemon juice

2 teaspoons finely chopped flat-leaf parsley leaves

1/4 teaspoon grated lemon zest Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.

Answer 2

The best way is to skewer them and grill them. I like to skewer them on bamboo after the bamboo has been soaked in water for a while. I marinate the shrimp in olive oil, vinager or wine and spices. It only takes a couple minutes on a side!

Answer 3

1 pound large shrimp

2 tablespoons cornstarch

1 teaspoon sea salt or kosher salt

3/4 teaspoon freshly ground black pepper, white pepper or Szechuan peppercorn, or to taste

3 tablespoons vegetable oil, for stir-frying

1 garlic clove, minced

1 red chilli pepper, deseeded and chopped, optional

1/4 cup chopped green onion

Preparation:

Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Lightly coat the shrimp with the cornstarch.

In a small bowl, mix the salt with the freshly ground pepper and set aside.

Heat 2 tablespoons in a preheated wok on medium high to high heat. When the oil is hot, add the shrimp and stir-fry until they turn pink. Remove from the wok. Clean out the wok.

Heat 1 tablespoon oil in the wok. When the oil is hot, add the minced garlic, chili pepper and the salt and pepper mixture. Stir-fry until fragrant (10 - 15 seconds) and then add the shrimp back into the wok. Stir-fry to coat the shrimp in the salt and pepper mixture. Stir in the green onion or serve as a garnish with the shrimp.

Answer 4

You cook the shrimp until it curls up and is pink (i know why should it be pink i don't know just is :D )