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.