Salt and Pepper Shrimp

 

Song:  Scarborough Fair

Artist:  Rachel Hardy

Salt and Pepper Shrimp is a frequent offering at most Chinese restaurants.

It is easy to make at home...

and as such...

I do so every so often.

You will need to get uncooked shrimp.

Just half a white onion will do...

and sliced.

I use two types of sesame oil...

roasted sesame oil...

and chili sesame oil...

to give it a chili kick.

I defrost and then peel the shrimp before I cook them.

In most places...

they cook the shrimp with the shell on.

I find that...

not only messy to eat...

as you then have to peel each shrimp before you eat them...

and the seasoning is left behind on the shell.

You are then forced to lick your fingers after each bite

to get the spices which should have been on the shrimp.

I defrost the shrimp in a hot water shower from the sink.

I quickly peeled the shrimp over the trash compactor.

With the preliminary work done...

I heated up the wok...

and then placed in the two oils...

and let them heat up.

I use high heat for this dish.

I always clean as I go when I cook.

With the onions plated...

all that is left to do is to plate the shrimp once they are done.

Be sure you flip the shrimp often to ensure an even sear...

and then add salt and pepper to your taste...

as it cooks.

Done...

and ready to eat.

Although it is often eaten with rice...

I felt just having miso soup and umeboshi.

This is a quick and tasty meal which satisfies.