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A quicker and healthier version of a classic.
Crush peppercorns. Put shrimp, half of crushed peppercorns, and 1 teaspoon of salt into a large bowl and toss to coat. Set aside.
Heat a large pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 teaspoon salt and cook, stirring constantly, until fragrant, about 1 minutes. Add shrimp and cook, stirring constantly, until pink and cooked through, about 3–4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.
Recipe from Sunset magazine.
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