Shrimp with Peppercorn Dip
Did you know? Shrimp is the most popular shellfish in the United States.
INGREDIENTS | SERVES 4–6
- 24 large raw shrimp
- 4 cups oil, or as needed
- 2 tablespoons black peppercorns
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons white peppercorns
Peel the shrimp, including the tails, and devein. Rinse the shrimp in cold water, drain thoroughly, and pat dry.
Use a pepper grinder to grind the black and white peppercorns. Combine in a small serving bowl. Place the shrimp on a large serving platter.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner.
Use dipping forks to spear the shrimp and cook in the hot oil until they change color. Serve with the peppercorn mix and lemon juice for dipping.