Ingredient List Print Recipe
- 2 tablespoons black peppercorns
- 2 tablespoons coriander seeds
- 2 tablespoons extra virgin olive oil
- 30 extra-large shrimp (about 2 pounds 6 ounces), peeled and deveined
- 1/2 teaspoon sea salt
- 1 cup canola oil
- Juice of 1 lime
Pan-Fried Black Pepper Shrimp
Chef Floyd Cardoz shares his recipe for simple pan-fried black pepper shrimp, adapted from his latest restaurant Paowalla. Located in NYC’s Soho neighborhood, Paowalla is a celebration of modern Indian cuisine specializing in the subcontinent’s vast library of breads (paowalla translates to “a person who makes and sells bread”), from the Tibetan-style steamed tingmo to traditional naan served alongside exquisite chutneys. With sharable small plates like roasted green chickpea chaat and squash blossom pakoras, and larger plates like coconut curry with dogfish or pork ribs vindaloo, a meal here is not to be missed.
Make the spice rub and marinate the shrimp.
Grind the peppercorns and coriander seeds separately in an electric coffee/spice grinder until ground medium fine.
Combine the ground spices with the olive oil in a bowl and add the shrimp, tossing to coat well. Marinate the shrimp, covered and chilled, at least 1 hour and up to 24 hours.
Pan fry the shrimp and finish the dish.
Season the shrimp with sea salt.
Heat 1/2 cup of the canola oil in a heavy 12-inch skillet over moderately high heat until the oil just begins to shimmer. Carefully put half the shrimp in the skillet and pan fry them until crisp, about 2 minutes on each side. Drain the shrimp on paper towels or brown paper and drizzle with the lime juice.
Cook the remaining shrimp and drizzle with lime juice in the same way.
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