Salt and Pepper Shrimp with Snow Peas

 1 lb shell-on deveined raw shrimp (36-40 per pound)

3 Tbsp cornstarch

3/4 tsp salt, divided

1 tsp ground black pepper

1 tsp ground white pepper

5 Tbsp canola oil, divided

1 lb snow peas

1 serrano or jalapeno pepper, thinly sliced

5 cloves garlic, thinly sliced

1/4 cup water

1/2 chopped fresh cilantro

1.  Toss shrimp with cornstarch, 1/2 tsp salt, black pepper and white pepper in a large bowl.

2.  Heat 3 Tbsp oil in a large flat-bottom wok or cast-iron skillet over high heat until shimmering.  Add half the shrimp and cook, stirring occasionally, until crisp and pink, about 2 minutes.  Transfer to a plate with a slotted spoon.  Add the remaining 2 Tbsp oil to the pan and repeat with the remaining shrimp.  Sprinkle the shrimp with 1/8 tsp salt.

3.  Add snow peas, serrano (or jalapeno) and garlic to the pan and cook, stirring ocasionally, for 1 minute.  Add water, cover and cook until the snow peas are just tender, about 2 minutes.  Season with the remaining 1/8 tsp salt.

 

Serves 4

4.  Serve the snow peas and shrimp topped with cilantro.