Shrimp need just a touch of salt and pepper to enhance their natural sweetness, and they cook in a flash on the stovetop. Just heat olive oil and sauté the shrimp until they turn pink — and dinner is served!
Okay, dinner is served when you place the shrimp over steamed rice and add a side of grilled squash and bell peppers, or whatever vegetables you prefer. And on their own, these flavorful bites make delicious pre-dinner finger food.
Salt & Pepper Shrimp
2 Tbs. Tellicherry peppercorns
Kosher salt, to taste
3 to 4 Tbs. olive oil
1 1/2 lb. large shrimp, peeled and deveined, tail intact
In a mortar using a pestle, crush the peppercorns until coarsely ground. Transfer to a small bowl, add salt and stir to combine. Set aside.
In a large sauté pan over high heat, warm the olive oil. Add the shrimp to the pan and season with some of the salt and pepper mixture. Cook, stirring frequently, until the shrimp turn pink and are opaque throughout, about 2 minutes. Season the shrimp with more of the salt and pepper mixture, transfer to a warmed serving bowl and serve immediately. Serves 6.