Have I ever told you that I am a big lover of shrimp? I think I have. To be honest, shrimp is probably the easiest seafood to cook and there are so many ways to mess around with these pink-ish yummy little balls. In other words, it’s easy to get creative with shrimp.
The moment I sprinkled the pepper topping all over these extra tender shrimps and let the special aroma from fried garlic and bread crumbs gently fill in the air that I was breathing, I knew this was a one-of-a-kind shrimp recipe! Furthermore, many other ideas suddenly popped up from my head- and I was never the creative type. Whatever was happening at that moment was unexpected and precious. I had to quickly write down everything…What I am saying, my friend? Stay tuned for more awesome shrimp recipes!
By the way, have you ever come across the phrase – think outside the box? I think we need to define the box. Generally speaking, thinking outside the box means to develop ideas that are different and unusual, not bound by old rules or practices so that we can solve our problems better in certain situations.
What is the box in cooking then? I see none from my eyes. Considering the countless ingredients our great earth offers, how is there possibly a box to limit our choice of cooking? If you think sometimes you have to follow a recipe to cook (me too), it’s totally cool and that’s why I am here to share my recipes with you. Just remember that a recipe is just a base. With the base, you can freely add on more layers of flavors upon your own preference to meet your own needs. That’s what thinking outside the box means to me. 🙂 OK, here’s another base for you to try on. You are going to love it! Enjoy!
PS. A gentle reminder – if you like what you see, hover over to the side bar and subscribe to my weekly newsletter by November 4 to win $100 Amazon gift card!!
Shrimp with Pepper Topping
- Category: Main Course
- Cuisine: Chinese
- 25 medium sized shrimps, peeled, deveined and tails on (I used frozen ones.)
- small pinch of sea salt
- egg white from 1 egg
- 1 teaspoon dried basil (optional)
For the pepper topping:
- 1 serrano pepper, chopped into small strips (about 1/2 inch long)
- 3 cloves of garlic, finely chopped
- 2 sweet mini peppers, chopped into the same size small strips (choose different colored ones to make the dish more delightful)
- 2 tablespoons vegetable oil
- 3 tablespoons bread crumbs
- 1/4 teaspoon brown sugar
- 1/4 teaspoon sea salt and 1/2 teaspoon ground black pepper or to taste
- Clean or shaw the shrimps and dry them with a paper towel. Toss them with a small pinch of salt, egg white and dried basil in a bowl. Let them sit to allow flavor to be soaked in.
- While the shrimps are marinating, chop the garlic and peppers. (Don’t forget to wash your hand thoroughly after chopping the serrano pepper.)
- Heat vegetable oil in a nonstick pan over high heat. Add garlic and bread crumbs and sauté until golden brown. Transfer to paper towels to soak up the oil.
- Drain the shrimps if they are too wet. In the same pan, return to medium high heat. Cook the shrimp with the remaining oil for 5 minutes or until the shrimps are cooked through. (The color of the shrimps turns to pink at this point.) Transfer to a serving plate.
- Still in the same pan, no need to wash the pan or add more oil. (We want to be effective and efficient at the same time in our kitchen, don’t we?) Remain medium high heat and place the peppers in, then quickly toss for a few times until you can smell the hotness from the serrano pepper. Sprinkle sea salt, ground black pepper and brown sugar, then add the sautéed garlic and bread crumbs back into the pan. Turn off the heat. Toss everything together with the remaining heat until the sugar is melted. Don’t let the topping stay in the pan for too long. The garlic and bread crumbs might get over cooked.
- Sprinkle the pepper topping over the shrimps and you are ready to serve.
- Serving Size: 3-4
PS. If you have leftover pepper topping like I did, throw them on your bread or in your soup. It’s delicious.