Shallot stuffed pan fried shrimp

1 1/2 lbs large or jumbo gulf shrimp

6 shallots

4 tablespoons cornstarch

3/4 teaspoons paprika

1 3/4 teaspoons kosher salt

3/4 teaspoons freshly ground black pepper

5 tablespoons canola oil

2 tablespoons minced garlic

1 1/2  teaspoons sugar

1 1/2 red or yellow bell pepper, seeds and ribss removed, thinly sliced

3 scallions, white and light-green parts, sliced diagonally 1/2 wide

1 to 2 fresh serrano chile pepper or 1 jalapeno pepper seeds and ribs  removed thinly sliced.  For hotter you can leave the seeds in.

3/4 whole black peppercorns

3/4 whole white peppercorns

5 sprigs fresh cilantro, for garnish

1. Thinly slice half of the shallots: set aside.  Finely chop the remaining. Using small kitchen sheers cut down the back of the shrimp to remove the vein but leaving the shell intact.  Carefully lift one side of the shrimp shell and stuff 1/2 chopped shallot onto the shrimp and than press the shell back in place.

2.  Combine the cornstarch, paprika, salt and pepper.  Add the shimp toss to coat.  You can add more or less spice to taste.  

3.  In a large non skillet or wok, heat the oil over med-high heat.  Add shrimp and cook just until opaque, about 2 minutes on each side.  Do not over cook. Add the garlic and reserve shallots over the shrimp and cook for about one minute stirring often.  Add the sugar, fish sauce, 6 tablespoons of water, and all the peppers and peppercorns.  Toss to combine. Keep the food moving shaking the pan often for about 1 more minute. serve immediately, garnish with Cilantro.

The best way to have a great shrimp recipe is to start with great shrimp.  To order online go to www.Texshrimp.com or call Peggy at 9560241-1733.