Friday, February 8, 2013

Sauteed Salted Shrimp (serves 2-4)

tep rang muoi or sauteed salted shrimp
This is a simple shrimp dish called tép rang muối (in Vietnamese) that is a favorite in my family.  We eat the shrimp whole, shell and all. It's a great source of calcium!  Growing up in Maine my mother made this dish using fresh off the boat Maine shrimp.  Here I prepared using fresh off the boat New Hampshire shrimp.  These are basically the same species.  This is served with piping hot rice and a huge platter of fresh herbs and vegetables. 

Sauteed Salted Shrimp (serves 2-4)


1 1/2 lb fresh shrimp, using a sharp pair of scissors trimmed off the eyes, rostrum (sharp beak-like part of the head), antennae, and walking legs
2 tsp canola oil
1 tsp sea salt
A pinch of black pepper


1) Heat oil in a medium size pan over high heat.
2) Once the pan is hot, add shrimp, salt and pepper.  Sauté until the shrimp is cooked and there is no more fluid or shrimp juice left, about 10 minutes.
3) Serve this dish at room temperature or warm.

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