BFF Steve-Anna first emailed me this spicy, peppery shrimp recipe, a favorite of hers, four years ago. And then again, at least two or three more times, when I declared I couldn’t find it, and would she please-pretty-please send it again. Hey Stevie, we finally made it! Just in time for Lent. Dang, what took us so long? Love the shrimp! It certainly packs a punch though, with all of the black pepper the recipe asks for. Feel free to cut back on the pepper to tone it down a bit.
Ingredient Substitutions for Garlic Shrimp
The recipe also calls for a tablespoon of brandy. This I think is an essential ingredient for the recipe. (Actually with so few ingredients, they’re all essential.) There is no substitute. If you simply cannot cook with alcohol, add a dab of butter to the olive oil. It will change the flavor of the finished dish, but it should still taste great. This dish goes well over white basmati rice (be sure to drizzle extra sauce from the pan over the rice), snow peas or sugar snap peas, and some French bread to soak up the garlic sauce.
What To Serve with Peppery Garlic Shrimp
Stir Fried Green Beans with Ginger and Onions Lemony Pasta with Peas and Ricotta Scallion Pancakes Sichuan Style Stir-Fried Chinese Long Beans White Gazpacho
Trader Joe’s has great frozen uncooked, shrimp, shelled and de-veined with tails on. To defrost frozen shrimp, place in a bowl of ice water in the refrigerator. Cook until the shrimp has turned opaque (generally only 2-3 minutes). Garnish with chopped parsley. Did you love the recipe? Leave us stars below!
