E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Black Pepper Skillet Shrimp Julie Sahni | September 2, 2016 Put an Indian twist on your seared shrimp with fresh ginger and black peppercorns! Recipe author Julie Sahni suggests serving it with a green salad and sweet dinner rolls, “to mop up those spicy juices,” or a fragrant rice pilaf studded with raisins. Level Beginner Prep Time 15 minutes Cook Time 5 minutes Serves 4 Cook it With Our Classic Cast Iron Skillets Ingredients 1 pound large shrimp 2 tablespoons vegetable oil 2 tablespoons peeled and shredded fresh ginger 2 teaspoons ground coriander 1 ½ teaspoons cracked black peppercorns ½ teaspoon sugar Juice of half a lime ½ teaspoon kosher salt, or to taste 2 tablespoons thinly sliced scallion greens Directions Peel and devein the shrimp, leaving the last shell segment and tail fin intact. Heat the oil in a cast iron skillet over high heat until very hot, about 3 minutes. Add the ginger and cook, stirring, until the shreds turn light brown and caramelized, about 2 minutes. Stir in the coriander, peppercorns, and sugar and let heat for 15 seconds. Add the shrimp and cook, shaking and tossing, until they turn pink and curl up, about 2 minutes. Sprinkle with the lime juice, salt, and scallion greens. Gently mix together and serve from the skillet. Contributed By: Julie Sahni Julie Shani is the author of the acclaimed Classic Indian Kitchen and Classic Indian Vegetarian and Grain Cooking. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pork Chops With Apples and Chestnut Sauce View recipe Cast Iron Seared Standing Rib Roast View recipe Mexican Corn Cakes With Charred Corn, Carne Asada, Refried Beans and Guasacaca (Avocado) Sauce View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Black Pepper Skillet Shrimp Julie Sahni | September 2, 2016 Put an Indian twist on your seared shrimp with fresh ginger and black peppercorns! Recipe author Julie Sahni suggests serving it with a green salad and sweet dinner rolls, “to mop up those spicy juices,” or a fragrant rice pilaf studded with raisins. Level Beginner Prep Time 15 minutes Cook Time 5 minutes Serves 4 Cook it With Our Classic Cast Iron Skillets Ingredients 1 pound large shrimp 2 tablespoons vegetable oil 2 tablespoons peeled and shredded fresh ginger 2 teaspoons ground coriander 1 ½ teaspoons cracked black peppercorns ½ teaspoon sugar Juice of half a lime ½ teaspoon kosher salt, or to taste 2 tablespoons thinly sliced scallion greens Directions Peel and devein the shrimp, leaving the last shell segment and tail fin intact. Heat the oil in a cast iron skillet over high heat until very hot, about 3 minutes. Add the ginger and cook, stirring, until the shreds turn light brown and caramelized, about 2 minutes. Stir in the coriander, peppercorns, and sugar and let heat for 15 seconds. Add the shrimp and cook, shaking and tossing, until they turn pink and curl up, about 2 minutes. Sprinkle with the lime juice, salt, and scallion greens. Gently mix together and serve from the skillet. Contributed By: Julie Sahni Julie Shani is the author of the acclaimed Classic Indian Kitchen and Classic Indian Vegetarian and Grain Cooking. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Pork Chops With Apples and Chestnut Sauce View recipe Cast Iron Seared Standing Rib Roast View recipe Mexican Corn Cakes With Charred Corn, Carne Asada, Refried Beans and Guasacaca (Avocado) Sauce View recipe
