Salt-and-Pepper Shrimp (Ground Szechuan Peppercorns)
Mildly hot, Szechuan pepper contributes subtle notes of citrus and woodsy spice to these stir-fried shrimp. Szechuan peppercorns are actually dried berries from the prickly ash tree and are not related to black pepper. The shrimp make perfect appetizers for a family-style gathering or a big party.
- 2 lb. shrimp in the shell
- 1 tsp. ground Szechuan pepper
- 2 tsp. sea salt
- 2 Tbs. vegetable oil
- 4 garlic cloves, minced
- Lemon wedges for serving
In a bowl, stir together the shrimp, 1/2 tsp. of the ground Szechuan pepper and 1 tsp. of the salt. Set aside.
Heat a wok over high heat and pour in the oil. Add the garlic, the remaining 1/2 tsp. ground Szechuan pepper and 1 tsp. salt and cook, stirring, for 1 minute. Add the shrimp and cook until opaque throughout, 3 to 4 minutes.
Serve immediately with lemon wedges. Serves 6 to 8.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).