Tabla’s Black Pepper Shrimp

I’ve had this dish at The Bread Bar at Tabla a couple of times. While I like it, I always felt the pepper was a little excessive so the few times I have made it, I have cut back on the pepper which I think balances the dish much more. You can make this dish before your guests arrive and it taste just fine throughout the evening. This is an easy recipe with a high pay-off.

2 tablespoons black peppercorns (I use only 1 spoon)
2 tablespoons coriander seeds
2 tablespoons extra virgin olive oil
30 extra large shrimp, peeled and deveined (I leave the tail on)
1/2 teaspoon sea salt
1 cup canola oil
Juice of 1 lime

Grind the peppercorns and coriander seeds separately in a coffee/spice grinder. Combine these with the olive oil in a bowl and mix. Add the shrimp. I usually leave this marinating in the fridge for about 18 hours. After marinating, add the salt. Panfry using teh canola oil in a heavy skillet, about 2 minutes on each side. Drain the shrimp on a paper towel and drizzle with lime juice. Serve.

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