Salt and Pepper Shrimp

Salt and Pepper Shrimp

with Snow Peas

Makes: 4 servings

Total time: 15 minutes

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

3 tablespoons cornstarch

3/4 teaspoon salt, divided

1 teaspoon ground black pepper

1 teaspoon ground white pepper

5 tablespoons canola oil, divided

1 pound snow peas

1 serrano or jalapeño pepper, thinly sliced

5 cloves garlic, thinly sliced

1/4 cup water

1/2 cup chopped fresh cilantro

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

2. Heat 3 tablespoons of 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 tablespoons of oil to the pan and repeat with the remaining shrimp. Sprinkle the shrimp with 1/8 teaspoon salt.

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

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

Recipe nutrition per serving: 316 calories, total fat: 18 g, saturated fat: 2 g, cholesterol: 159 mg, carbohydrates: 16 g, fiber: 3 g, total sugars: 4 g, protein: 23 g, sodium: 561 mg, potassium: 512 mg, iron: 3 mg, folate: 47 mcg, calcium: 123 mg, vitamin A: 1489 IU, vitamin C: 67 mg