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Salt and Pepper Shrimp
To make classic salt and pepper shrimp, the shrimp—with heads and shells intact—are deep-fried until crisp. This recipe is a much-simplified version, but it offers the same rich aromas and spicy, toasted-garlic flavor of the traditional recipe. Serve with rice and steamed or stir-fried greens.
pounds jumbo shrimp, peeled and deveined, tails left on
teaspoons Sichuan peppercorns
01Pat the shrimp dry with paper towels and place in a large bowl. In a spice grinder, combine the Sichuan and white peppercorns, then grind until medium-fine (about the coarseness of kosher salt). Transfer to a small bowl and stir in the salt. In another small bowl, stir together 2 teaspoons of the pepper mixture, the cornstarch and sugar, then sprinkle over the shrimp and toss. Set remaining pepper mixture aside.
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