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Hello to all you gentle readers. Silver Blue, Jonathan Everyday, The Wannabe Gourmet…all in one wrapper, John Barker. After a far-too-long sabbatical, I have returned…hoping to share lower fat, taste enhanced recipes with you.

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Home » Main Course, Recipe, Seafood/Fish

Cracked Black Pepper Shrimp

Submitted by on October 4, 2008 – 7:56 amNo Comment
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Cracked Black Pepper Shrimp with Scallions and Garlic

1 or 2 cloves of garlic, finely diced (according to taste)
1 tbsp olive oil
1 bunch scallions, cut into matchstick size
1 pound (31/40) raw shrimp, peeled and deveined, tails removed
1/4 tsp Kosher salt
1/2 tsp freshly cracked black pepper (or more to taste)

Heat olive oil in wok or large heavy skillet. When the oil begins to wisp smoke, add the garlic and allow it to infuse the oil with flavour, but do not brown. This should take about 60-90 seconds. Garlic will soften slightly. Add scallions and sauté for another 1-2 minutes, until they begin to get tender. Add shrimp and toss until they are cooked (they will turn pink to let you know they’re done). Remove from heat, sprinkle salt and cracked black pepper over all. 4 servings, this will keep in the refrigerator for up to a week.

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