Salt and pepper shrimp (or) calamari is a dish I frequently order when at Chinese restaurants, but have never thought to make it at home. It is the perfect appetizer or can be served as a main course.
I love that the shrimp has a crispy texture even without being heavily battered. The garlic and scallions add a lot of flavor without being overpowering. I typically like things spicy, but with this dish the jalapeno is just the right amount of heat. You can make this recipe with the mixed seafood or just choose your favorite, the preparation is simple and easy.
- 1 Lb Shrimp - peeled and deveined
- 1 Lb Calamari (squid) - sliced into 1/2 inch pieces
- 4 Tbsp Cornstarch
- 1 1/2 tsp Salt
- 1/2 Tbsp Cracked Pepper - use black or mixed peppercorns
- 3 cloves Garlic
- 2 Scallions - sliced
- 1 Jalepeno - diced
- In bowl, add cornstarch, cracked pepper and salt together. Pat your shrimp and calamari dry with paper towels and toss it in the bowl to coat.
- Heat a large skillet over medium heat with enough oil to cover the bottom. Add the garlic, 1/2 of the jalapeños and 1/2 of the green onions and cook, stirring, until crisp and fragrant, about 1-2 minutes.
- Add the coated seafood and cook until the shrimp is pink and the calamari is firm, 1-2 minutes per side. Remove from the heat and top with the remaining jalapeños and green onions. ENJOY!
Be sure to taste your seafood before you serve - add additional salt or pepper if needed.