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Salt and Pepper Shrimp
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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.
December 22, 2022
Easy & Tasty
This came together really quick and was full of flavour. Just the right amount of heat. I didn't have scallions so I subbed diced onion but added it to the pan with the peppers.
June 8, 2022
Keep the windows open
This is really tasty, not too spicy when you eat it. But, when you cook it the fumes are deadly. This is the second time we made it. Will definitely make it again.
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