Classic Dry-Fried Pepper and Salt Shrimp

15m
Prep Time
5m
Cook Time
20m
Ready In

Recipe: #8370

March 01, 2013



"From Fine Cooking."

Original is 2 servings

Nutritional

  • Serving Size: 1 (260.8 g)
  • Calories 599.4
  • Total Fat - 17.2 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 0 mg
  • Sodium - 4099.9 mg
  • Total Carbohydrate - 106.9 g
  • Dietary Fiber - 1.4 g
  • Sugars - 0.8 g
  • Protein - 4.9 g
  • Calcium - 60.6 mg
  • Iron - 3.3 mg
  • Vitamin C - 91.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Make a brine of 1 tbsp. salt and 1 quart cold water.

Step 2

Stir the shrimp in the brine for about a minute, then drain; repeat.

Step 3

Rinse the shrimp under cold water, then drain ad pat dry.

Step 4

In a small bowl combine the remaining 1/2 tsp. salt, sugar, and ground Sichuan peppercorns (grind in a mortar or spice mill then sift to remove the unwanted husks).

Step 5

Cook garlic, ginger and chili in a tbsp. oil in a hot nonstick skillet for about one minute or until fragrant.

Step 6

Move the aromatics to one side and add the shrimp, spreading them in a single layer flat against the pan.

Step 7

Cook undisturbed 1 minute, letting the shrimp begin to sear.

Step 8

Swirl in the remaining 1 Tbs. oil and stir-fry 1 minute or until the shrimp just begin to curl.

Step 9

Sprinkle on the salt mixture and stir-fry 1 to 2 minutes or until the shrimp are just cooked.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting shrimp, look for ones that are firm and gray in color, with no black spots or discoloration.
  • For the jalapeño chili, use one that is bright green in color, with no signs of softness or discoloration.

  • For the Sichuan peppercorns, substitute 1/4 teaspoon of black pepper. The benefit of this substitution is that it will provide a more accessible flavor for people who may not be familiar with Sichuan peppercorns. The thinking behind this substitution is to create a more familiar flavor profile for a wider audience.
  • For the jalapeño chili, substitute 1 teaspoon of red pepper flakes. The benefit of this substitution is that it will add a subtle spiciness to the dish without overpowering the other flavors. The thinking behind this substitution is to create a more balanced flavor profile that will appeal to a wider audience.

Lemon-Garlic Shrimp Replace the jalapeño chili with 1 tablespoon of lemon zest, and add 1 tablespoon of freshly-squeezed lemon juice to the pan at the end of cooking. Replace the Sichuan peppercorns with 1 teaspoon of freshly-ground black pepper.



Sesame Rice Noodles - A delicious and easy to make side dish that pairs perfectly with the Classic Dry-Fried Pepper and Salt Shrimp. The nutty flavor of the sesame oil and the salty flavor of the shrimp make a great combination that will leave you wanting more!


Stir-Fried Bok Choy: A simple and healthy side dish that complements the Sesame Rice Noodles and Classic Dry-Fried Pepper and Salt Shrimp. The crisp texture of the bok choy and the savory flavors of the shrimp make a great combination that will add a freshness to the meal.




FAQ

Q: What is the best type of oil to use for this recipe?

A: Peanut or vegetable oil are the best options for this recipe. Both have a high smoke point and will help the shrimp to sear properly.



Q: How long should I cook the shrimp?

A: The shrimp should be cooked for about 3-4 minutes, until they are golden brown and cooked through. Be careful not to overcook them, as they can become tough.

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Fun facts:

The Sichuan peppercorn used in this recipe is native to Sichuan province in China and has been used in Chinese cuisine for centuries. It is also known as the "flower pepper" due to its unique floral aroma.

This recipe was popularized by celebrity chef Gordon Ramsay, who has featured it on his TV show "MasterChef" as part of a challenge for contestants.