Name: Salt and Pepper Shrimp
Ingredients: 1 1/2 pounds medium shrimp in shell; 3 quarts corn oil; 3 tablespoon plus 1 teaspoon kosher salt, divided; 2 large egg whites, at room temperature 30 minutes; 1 cup cornstarch; 3 tablespoons plus 1 teaspoon freshly ground black pepper (not fine); 2 cups sliced (1/8 inch thick) fresh jalapeño (about 8 chiles); 3 cups cilantro sprigs (from 2 bunches); 2 teaspoons flaky sea salt, such as Maldon, or to taste; Equipment: a deep-fat thermometer

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Salt and Pepper ShrimpJohn Kernick

North Carolina is famous for its shrimp, but no matter where you are, if you find local shrimp, treat them as a delicacy and cook them simply. Here, chef Andrea Reusing enhances their sweet brininess with nothing more than salt, black pepper, and a quick dip in very hot oil; crisp jalapeños and cilantro give them a little kick.

Recipe notes

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