Foodie Friday: Salt and Pepper Shrimp

Salt and pepper shrimp: seafood with savory flavoring 

salt and pepper shrimp

I don’t know what it is about English, but we like to prettify foods. For example: pig–>pork, cow–>beef. In Chinese, it’s all point-blank names: pig–>pig-meat, cow–>cow-meat. That’s probably why we also eat things whole, like chickens with the heads on.

This is also true of the classic salt and pepper shrimp dish. Sure, you can cut off the ends, but it’s not quite the same. I love how the distinctive salty taste of the shrimp leaves you craving for more!

Fun fact: Deep frying the shrimp with shells on keeps the meat tender.

p.s. Today, I’m starting my Goodreads giveaway for Dragonfly Dreams. Please spread the word! 

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Comments

  1. Behind the Story says:

    Leaving the shells on gives the shrimp more flavor. It takes longer to eat, but if you’re with friends, that’s not a problem.

    • Jennifer J. Chow says:

      Two true statements! (And you know who you’re really comfortable with, if you can eat shelled shrimp with them!)

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