I’m cooking more dishes for one or two these days, rather than pots of ‘stuff’. This black pepper shrimp makes a fast work day supper served over plain rice or noodles.
Black Pepper Shrimp with Udon Noodles
Black Pepper Shrimp – serves 1
4-6 oz/113-170 gm peeled, headless raw shrimp, tail on
1 rounded tsp whole black peppercorns
2 tbsp butter or margarine
1 clove garlic, finely minced or 1/8 tsp garlic powder
1/2 tbsp oyster sauce
1 tbsp Chinese rice wine, or dry sherry or dry white wine
1 tsp sugar
pinch (1/8 tsp) of salt
1 tbsp green onion tops, thinly sliced on the diagonal
Lightly pound the black peppercorns using a mortal and pestle until they are coarsely cracked. (If you don’t have a mortar and pestle, put the peppercorns in a sturdy freezer bag and crack with the smooth side of a meat tenderizer. Don’t leave any whole peppercorns but you don’t have to pound the peppercorn to a powder.)
Heat up a skillet or wok over medium/medium-high heat and add the butter. Add the garlic and black pepper and saute until you smell the aroma of the pepper, then add the shrimp and stir to combine. Add the oyster sauce, stir a few times before adding the wine and sugar.
Stir fry until the shrimp are cooked.
Plate, sprinkle the green onion over the top and serve immediately.
NOTE: This is a fairly dry preparation (no sauce) so you can stir cooked noodles (ie udon noodles or spaghetti) into the skillet as soon as the shrimp are cooked to coat them with the butter and any juices released by the shrimp. If serving over plain rice, season the rice with some soy sauce.
Black Pepper Shrimp with Plain Rice
8 thoughts on “Black Pepper Shrimp”
This is a beautiful looking dish.
Thank you. Poor lighting so my pictures recently have been less sharp than I’d like.
I love the crushed peppercorns idea. I can very well replicate this lovely dish with fake (kosher) shrimp.
It’s a nice simple dish and very quick to put together.
And, no doubt, delicious!
I like the ziploc bag technique. I’ve crushed peppercorns a lot of ways but I can see it would be great to kind of corral them all up so they don’t fly all over! The shrimp sounds great – I’ve had it at restaurants but I didn’t realize it was so easy to make!
I have a mortar and pestle so that’s what I used. It’s very satisfying even if you DO get the occasional peppercorn escapee when you get enthusiastic in your pounding/grinding. 🙂