Wok-Flashed Salt and Pepper Shrimp

Recipe in The Miami Herald

Peppery, stir-fried shrimp served over a bed of lemony rice and peas makes a quick Chinese dinner. I adapted this meal from television chef Ming Tsai, who told me it’s based on a traditional Chinese favorite. “Most of the flavor for the shrimp is in the shell,” he said, so if you prefer, you can use shelled shrimp, stir-frying it for 2 to 3 minutes. I’ve added peas to the rice side dish. They’re quick and easy to use, but any cooked green vegetable can be substituted.This meal contains 517 calories per serving with 23 percent of calories from fat.Fred Tasker’s wine suggestion: A lean pinot grigio would go well with these flavors.

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