Five-Alarm Shrimp Recipe
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 pound jumbo shrimp
- 1 tablespoon vegetable oil
- 4 scallions, chopped
- 1 small red or yellow bell pepper, chopped
- 2 tablespoons chopped fresh cilantro or parsley
- 2 cloves garlic, minced
- 1 serrano chile pepper, seeded and minced
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 3/4 teaspoon whole black peppercorns
- In a shallow bowl, combine the cornstarch and salt. Add the shrimp. Toss to coat.
- Warm the oil in a large nonstick skillet over medium-high heat. Remove the shrimp from the cornstarch mixture and place in the pan. Cook for 1 1/2 minutes per side, or until just opaque. Add the scallions, bell pepper, cilantro or parsley, garlic, and chile pepper. Cook, stirring often, for 1 minute. Add the lime juice, 3 tablespoons (45 mL) water, sugar, and peppercorns. Cook, stirring constantly, for 1 minute, or until the shrimp are opaque.
