Hot Salted Shrimp with Watercress and Chilies
Spiced Shrimp Salt
- 1C Kosher Salt
- 2T Sugar
- 2T Hot chilli powder
- 2T Cayenne pepper
- 1T Paprika
Mix these ingredients together in a bowl. Store on your spice shelf until ready to use.
For the chili oil
Put all of the ingredients into a small sauce pan and bring to a bare simmer. turn off the heat and allow this mixture to steep for 20 minutes bsfore straining through a sieve. Store this oil in the fridge until ready to use.
- 4C Vegetable or canola oil
- 4 Cloves garlic, crushed
- 2 Bay leaves
- 1T Hot chilli powder
- 1T Paprika
- 1T Cayenne pepper
- 1T Red chilli flakes
For the shrimp
Dismantle the smoke alarm in your kitchen. In a very hot sauté pan, sear the shrimp with only a couple of drops of vegetable oil, 30 seconds on each side. Add the peppers,and sprinkle with the seasoned salt. Then add the chili oil and allow to cook for 10 seconds more.
- 1 lb. Medium-sized whole shrimp, head on and shell intact
- 12 Fresh bird peppers
- 1T Shrimp salt
- 2T Chili oil
- 1C Sliced Cabbage
- 4Sprigs Watercress
- 1/2 C Bean sprouts
- 1 Lime, cut into wedges
While the shrimp are cooking, mix together in a small bowl the cabbage, watercress and sprouts. Drizzle with a few drops of chili oil, a squeeze of lime and a sprinkle of the prepared salt. Serve the shrimp with a couple of lime wedges, peel and eat.
Serve the shrimp with the salad and a couple of lime wedges: peel'em and eat!
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