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Stir-Fried Black Pepper and Garlic Shrimp
Plump, stir-fried shrimp meets bold flavor in an aromatic mix of garlic, pepper and cilantro. The ingredients, minced to a paste (or pounded in a mortar with a pestle) are based on Thai raak phak chee kratiem prik, made of garlic, pepper and cilantro roots and often used to season meat and seafood. In the U.S., bunches of cilantro usually are trimmed of the roots, so we swap in the stems. White pepper is particularly nice, but either black or white peppercorns work well. Lime juice and cilantro leaves brighten the finished dish.
pounds extra-large (21/25 per pound) shrimp, peeled, deveined and patted dry
teaspoons fish sauce, divided