Toasted peppercorns and kosher salt make shrimp pop in this stir-fried version of jumbo shrimp (prawns) with garlic and chiles. Extra-large or jumbo shrimp are often called prawns in the U.S., however, langostinos or any crustaceans that resemble a mini-lobster.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- For the Sichuan pepper-salt:
- 1/4 teaspoon Sichuan peppercorns
- 1/4 teaspoon white peppercorns
- 1/4 teaspoon kosher salt
- .
- For the shrimp:
- 1/4 cup peanut oil
- 1 pound extra large or jumbo shrimp (about 15 or less count per pound), shell-on, split down the back and deveined
- 2 Tablespoons cornstarch
- 1 teaspoon minced garlic
- 1 teaspoon seeded, minced serrano chili, or to taste
Preparation:
To make Sichuan pepper-salt:
In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes. Do not let them burn. They may smoke and pop like popcorn; this is okay. Remove the pan from the heat; set aside to cool slightly. In a spice mill or with a mortar and pestle, coarsely grind the peppercorns. Transfer to a bowl and combine with the salt. Set aside.
In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking. Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer. Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes. With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil. Add the garlic, chile pepper and pepper-salt mixture. Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shells, about 1 minute. Remove from the heat.
These are beautiful served very simply on a pretty plate, garnished with lime wedges. If you can find fresh pea vines in a local farmers' market, arrange them on your platter and set the seared shrimp on top.
Note: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.
Yield: 4 servings
Per serving (based on 4): 149 calories, 24 gm protein, 4 gm carbohydrates, 4 gm fat, 172 mg cholesterol, 1 gm saturated fat, 285 mg sodium, trace dietary fiber
Recipe Source: Tom Douglas' Seattle Kitchen by Tom Douglas (William Morrow)
Reprinted with permission.
In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes. Do not let them burn. They may smoke and pop like popcorn; this is okay. Remove the pan from the heat; set aside to cool slightly. In a spice mill or with a mortar and pestle, coarsely grind the peppercorns. Transfer to a bowl and combine with the salt. Set aside.
In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking. Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer. Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes. With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil. Add the garlic, chile pepper and pepper-salt mixture. Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shells, about 1 minute. Remove from the heat.
These are beautiful served very simply on a pretty plate, garnished with lime wedges. If you can find fresh pea vines in a local farmers' market, arrange them on your platter and set the seared shrimp on top.
Note: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.
Yield: 4 servings
Per serving (based on 4): 149 calories, 24 gm protein, 4 gm carbohydrates, 4 gm fat, 172 mg cholesterol, 1 gm saturated fat, 285 mg sodium, trace dietary fiber
Recipe Source: Tom Douglas' Seattle Kitchen by Tom Douglas (William Morrow)
Reprinted with permission.
