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Salt and Pepper Shrimp Recipe

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This recipe for Salt and Pepper Shrimp, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Dvorak
Added: Sunday, May 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Pound frozen peeled and deafened large shrimp
3/4 tsp kosher salt
1/4 tsp pepper (though, I like more!)
4 Tbsps Olive Oil
1 small Onion, chopped
1 Tbsp finely chopped ginger
4 cups frozen or day old cooked rice
1/2 cup frozen peas
3 ounces Spanish Chorizo (cured sausage), chopped (this ingredient is optional)
4 eggs, lightly beaten
1 tsp sesame oil
1 Tbsp Soy Sauce
1 bunch Scallions, trimmed and sliced

Directions:
Directions:
Heat oven to 450. On a rimmed cookie sheet, toss the shrimp, salt, pepper and 1 tablespoon of the Olive Oil. Roast the shrimp until bright ping and cooked through, 15 minutes. Heat the remaining Olive Oil in a large skillet over medium-high heat. Add the Onion and Ginger and cook for 2 minutes. Add the rice and cook, stirring occasionally, until it begins to brown and crisp, 6 to 8 minutes. Stir in the peas and chorizo (if using) and cook for 2 minutes. Reduce heat to medium. Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions. Scramble the eggs until set then stir into the rice. Divide among bowls and serve with the shrimp.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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