Thursday, February 10, 2011

Garlic Butter Pepper Shrimp

Ingredients:
Shrimp - 2 Bags (fresh or frozen raw white Zipperback - 454g each)
Butter - 1 Teaspoon
Garlic - 2 Cloves (fresh)
Pepper (Habanero) - 1
Sea Salt - ¼ Teaspoon
Soy Sauce - ½ Teaspoon
Oyster Sauce - 1 Teaspoon
Lemon - 1
Corn Starch - ½ Teaspoon
Cilantro - 2 Sprigs (finely chopped)
Cumin - ¼ Teaspoon
Water - 2 Tablespoons

Preparation:
  1. Thaw shrimps (if frozen) in cold water for 20 minutes. Remove shell and rinse.
  2. Place the shrimp in a bowl with 4 cups of water. Squeeze the lemon juice into the bowl with the shrimps and let it sit for 2-3 minutes. Rinse with cold water 2-3 times.
  3. Place the shrimp in a large strainer or drainer; pat dry with paper towel.
  4. Crush the garlic as fine as possible; set aside.
  5. Mix together the water, corn starch, soy sauce and oyster sauce; set aside.
  6. Cut or slice pepper according to your taste; set aside.
Method:
  1. Heat Wok on medium heat.
  2. Add butter. When it starts to melt, add garlic and lower the heat. Sauté for 1-2 minutes.
  3. Add pepper. Add shrimp and turn up the heat close to high.
  4. Stir thoroughly then add the cumin. Add salt to taste.
  5. As soon as the shrimp turns pink add the corn starch mixture.
  6. Remove from heat and sprinkle with cilantro.
  7. Stir lightly. Enjoy!

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