RECIPE: Easy shrimp with a Sichuan twist
Shrimp are a fantastic lean protein for getting dinner on the table in a hurry. This quick and flavorful recipe is inspired by Grace Young, the activist, humanitarian, historian, and award-winning cookbook author lovingly known as the “Stir-Fry Guru.”
The Sichuan peppercorns in this recipe are not like the black peppercorns you may find in a traditional pepper mill. Instead, they are the seed husks from a citrus tree. Sichuan peppercorns are fruity, fragrant, and have a mild numbing effect on the lips and tongue with citrus undertones. It’s a signature characteristic and what has made Sichuan peppercorns famous. Sichuan peppercorns are sold whole and ground, in well-stocked grocery stores, Asian markets and online. If you are unable to find ground, you can purchase whole to toast and grind at home.
Shrimp season in Georgia usually starts in late spring or early summer and lasts until about December. If you aren’t on a dock or at the beach, keep in mind that, when buying shrimp, the odor is a good indicator of freshness. Quality shrimp have a slight saltwater aroma, while deteriorating shrimp can smell overly fishy and sometimes a bit like ammonia.
The quick brining technique with the shrimp and salt keeps the shrimp nice and moist as they cook, delivering a crisp, firm texture. Make certain to pat the shrimp dry before stir-frying. Cooking with wet shrimp will turn your stir-fry into a salty, wet braise. Lastly, shrimp will turn from tender and toothsome to overcooked rubbery balls in mere seconds. As soon as they begin to turn white and develop that iconic pink hue, it’s time to pull them from the heat.
Sichuan Salt and Pepper Shrimp
- 1 tablespoon whole or 1/2 teaspoon ground Sichuan peppercorns
- 1 pound large shrimp (21/25 count), peeled and deveined
- 2 tablespoons kosher salt, divided
- 1 tablespoon canola oil
- 2 cloves garlic
- 1 tablespoon finely chopped ginger
- 1 tablespoon seeded and finely chopped red chile pepper, or to taste
- 4 cups mixed green salad, for serving
- If using whole Sichuan peppercorns, heat a large dry skillet over medium-high heat. Add the Sichuan peppercorns and toast until fragrant, about 3 minutes. Remove to cool slightly. Transfer to a spice grinder or mortar and pestle and grind until fine. Set aside 1/2 teaspoon of the ground peppercorns and reserve the remainder for another use in a sealable container.
- Place 1 tablespoon salt in a large bowl with 4 cups cold water. Stir to combine. Add the shrimp and swish around in the water to quickly brine for 30 seconds. Drain the water from the bowl. Add the remaining tablespoon salt and 4 additional cups cold water to the bowl. Swish again for 30 seconds. Drain the water and pat the shrimp dry using paper towels. Set aside.
- Heat the oil in the same skillet over high heat. Add the garlic, ginger and red pepper. Cook until fragrant, 45 to 60 seconds. Add the shrimp and season with the reserved 1/2 teaspoon ground Sichuan peppercorns. Cook until firm and opaque, 1-2 minutes. Immediately spoon the shrimp, along with any oil and cooking juices, over the prepared mixed green salad. Serve immediately.
Nutritional information
Per serving: Per serving: 311 calories (percent of calories from fat, 28), 37 grams protein, 20 grams carbohydrates, trace total sugars, 10 grams fiber, 10 grams total fat (1 gram saturated), 286 milligrams cholesterol, 445 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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