Salt and Pepper Shrimp

[mamster]

Salt and Pepper Shrimp

Serves 4 as Main Dish.

From mamster's Desperate Measures Column

• 1 lb extra-large shrimp (16-20), shells on
  
• 3 tsp salt
  
• 4 c peanut oil
  
• 2 tsp cornstarch
  
• 1 clove garlic, minced
  
• 1 fresh hot red pepper (jalapeno, Thai, or Serrano)
  
• 1 tsp Chinese rice wine or dry sherry
  

3 scallions, white part only, julienned (for garnish)

• 1 tsp ground, roasted Szechuan peppercorns (see below)
  

1. To make roasted Sichuan pepper, toast a few tablespoons of whole Sichuan peppercorns in a dry skillet or wok over medium-high heat. Toast about five minutes, stirring often, until peppercorns are fragrant and beginning to smoke. Cool to room temperature and grind in a spice grinder. Sift into a jar to remove stems and seeds and store up to a few weeks.

2. Devein and rinse the shrimp without removing the shells. Dissolve 1 tsp of the salt in 1 cup cold water and brine the shrimp in this solution in a Ziploc bag for 10 minutes. (If brining in a bowl, double the solution.) Drain and pat dry with paper towels.

3. Heat the oil to 400 F in a wok. Dust the shrimp with cornstarch (a sieve or flour sifter makes this easy). Fry the shrimp 1 minute, stirring gently. Pour off the hot oil into a heatproof bowl with a strainer perched on top to catch the shrimp. Please do not set yourself on fire while you do this. If you are scared of the idea of pouring off a quart of hot oil (and if you’re not scared of this, the Green Berets need to talk to you), fry the shrimp in a saucepan, lift them out with a bamboo skimmer, and leave the oil in the pan to cool, continuing the recipe with a wok or skillet.

4. Return the wok to high heat. (If you are introducing the wok at this point, add a tablespoon of oil; otherwise the residual oil from the deep-frying is plenty.) Add the garlic and hot pepper and cook 10 seconds. Add the shrimp, ground Sichuan pepper, and remaining 2 tsp salt; toss to combine; and add the rice wine or sherry. Cover for 10 seconds, remove cover, and stir-fry an additional 10 seconds. Turn out onto a platter and garnish with the scallions. Eat with your hands and make rude gestures at the USDA goons.

Keywords: Main Dish, Seafood, Shrimp, Chinese, The Daily Gullet

( RG265 )