{"id":21,"date":"2008-10-04T07:56:20","date_gmt":"2008-10-04T12:56:20","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=21"},"modified":"2023-12-07T15:13:44","modified_gmt":"2023-12-07T20:13:44","slug":"cracked-black-pepper-shrimp","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=21","title":{"rendered":"Cracked Black Pepper Shrimp"},"content":{"rendered":"
<\/div>

\"\"<\/a><\/p>\n

Cracked Black Pepper Shrimp with Scallions and Garlic<\/strong><\/p>\n

1 or 2 cloves of garlic, finely diced (according to taste)
\n1 tbsp olive oil
\n1 bunch scallions, cut into matchstick size
\n1 pound (31\/40) raw shrimp, peeled and deveined, tails removed
\n1\/4 tsp Kosher salt
\n1\/2 tsp freshly cracked black pepper (or more to taste)<\/p>\n

Heat olive oil in wok or large heavy skillet. When the oil begins to wisp smoke, add the garlic and allow it to infuse the oil with flavour, but do not brown. This should take about 60-90 seconds. Garlic will soften slightly. Add scallions and saut\u00e9 for another 1-2 minutes, until they begin to get tender. Add shrimp and toss until they are cooked (they will turn pink to let you know they’re done). Remove from heat, sprinkle salt and cracked black pepper over all. 4 servings, this will keep in the refrigerator for up to a week.<\/p>\n

<\/div>\n

<\/path><\/svg><\/i> \"Loading\"<\/p>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

Cracked Black Pepper Shrimp with Scallions and Garlic 1 or 2 cloves of garlic, finely diced (according to taste) 1 tbsp olive oil 1 bunch scallions, cut into matchstick size 1 pound (31\/40) raw shrimp, peeled and deveined, tails removed 1\/4 tsp Kosher salt 1\/2 tsp freshly cracked black pepper … Continue reading Cracked Black Pepper Shrimp<\/span> →<\/span><\/a><\/p>\n

<\/div>\n

<\/path><\/svg><\/i> \"Loading\"<\/p>\n

<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[5,4,9],"tags":[12,226,11,10],"class_list":["post-21","post","type-post","status-publish","format-standard","hentry","category-main-course","category-recipe","category-seafoodfish","tag-appetizer","tag-main-course","tag-seafood","tag-shirmp"],"a3_pvc":{"activated":true,"total_views":209,"today_views":0},"yasr_visitor_votes":{"stars_attributes":{"read_only":false,"span_bottom":false},"number_of_votes":2,"sum_votes":10},"_links":{"self":[{"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/21","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21"}],"version-history":[{"count":5,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/21\/revisions"}],"predecessor-version":[{"id":759,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/21\/revisions\/759"}],"wp:attachment":[{"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewannabegourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}