This is Tara’s version of Salted Shrimp, one that I was only partially aware of. My own version, which will be posted at a later date, will demonstrate quite clearly our perspectives on food.
(HINT: She takes a far more healthy approach than I).
- 1/2 lb of 12-16 shrimp (those are the medium sized ones)
- juice of 1 lime
- 1 Teaspoon kosher salt
- 1 Teaspoon of ground black pepper
- 1/2 teaspoon red chili pepper flakes
De-head, de-vein and de-shell the shrimp.
In a medium stock pan, bring 1-2 cups of water (enough so the water is about 1/2 inch deep) to a boil. Lower to medium heat. Add shrimp and red chili pepper flakes. Boil until they get that beautiful orange/ pink color, flipping them after 3-5 minutes. Drain.
Sprinkle the juice, salt, and pepper (in that order) over the shrimp. Toss lightly.