Camarão com sal e pimenta

Ingredientes

• 1/4 teaspoon white peppercorns
• 1/4 teaspoon Sichuan peppercorns (also called Szechuan peppercorns)
• 1/2 teaspoon kosher salt
• 1/4 cup avocado oil (or other high heat oil)
• 1 pound medium shell-on shrimp (recipe note #1)
• 2 tablespoons cornstarch
• 2 small cloves garlic (minced)
• 1 teaspoon seeded and minced serrano chili pepper (or jalapeño)
• cilantro leaves (for garnish, optional)

Modo de preparo

1. 1

   Toast peppercorns in a small, dry skillet over medium heat until fragrant and popping, shaking often and taking care not to let them burn. Transfer to a small bowl. Coarsely grind in a spice mill and then combine with kosher salt. Set aside.

2. 2

   Peel and devein shrimp. Place in strainer and rinse; drain well and pat shrimp dry with paper towels. Place in bowl and sprinkle cornstarch over; toss to coat.

3. 3

   Heat oil in a wok or large skillet over medium-high heat until nearly smoking. Add shrimp; cook for 2 to 3 minutes, tossing occasionally to cook evenly. Add garlic, minced chili pepper and peppercorn / salt mixture and toss until shrimp is coated and spices are fragrant. Serve garnished with cilantro leaves if desired.