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Salt Pepper Garlic Shrimp
Sometimes or most of the time I think about my next meal. Tonight, my mouth was salivating for one of my favorite dishes. Yep, Salt Pepper Garlic Shrimp. The traditional way of making it is never skimping on the ingredients. I love to buy size 16-20 gulf shrimp (more flavorful, devein the back through the shell and peel away the tiny legs on the bottom. Set aside. I can see fresh cloves of garlic smashed with the side of my high carbon steel cleaver (the best), with super small diced scallion, super small diced onion, freeze dried garlic granules and white pepper. Can you imagine appreciating the aroma? Get canola or vegetable oil.
Add a dash of oil on a hot wok (high carbon steel), add the oil, allow to get hot (its smoking), add the aromatic garlic cloves, garlic onion, salt and garlic granules, scallion and stir fry. The mixing of these flavors is so aromatic but stir fry not allowing the ingredients to sit in one position, throw in the shrimp and stir fry everything, once the shrimp turn opaque after 40 seconds, take everything out, I can taste how succulent that moist and tender shrimp is. mixed with the aroma of the aromatics.
There you have it, that anticipation of grabbing that morsel of size 16-20 shrimp already butterfly with the aromatics covering the shrimp and slowly bringing it my anxious mouth for a flavor packed punch. along with some delicious aromatic jasmine rice from Thailand. The combination of the shrimp and the rice toped with the oil based aromatics is better than true romance! Really! No kidding! How that shrimp tantalized my taste buds and how my nose took in the aromatic aroma was simply tintilating.
By Chef Woo Can at www.chefwoocan.com