Bon Appetit, p. 50, Dec 2014
This dish reminded me of my childhood -- going to the authentic Chinese restaurants in Chinatown and ordering the shrimp that was so flavorful but wishing that they didn't have shells (I didn't like having to suck the flavor out of the shells and peel the shrimp at the table).
This recipe calls for shell-on shrimp, but we unshelled (de-shelled?) them.
Ingredients include: shrimp, Sichuan peppercorns (ground), cilantro, Fresno chile, cornstarch, vegetable oil, Kosher salt, pepper
This is a FAST recipe to make and again, has so much flavor.
- We used a jalapeno since we couldn't find a Fresno chile.
- Even though this was a spicy dish because of the Sichuan peppercorns, it needed another red spice like paprika or chile powder to give it another dimension.
- Serve this with garlicky green beans and steamed rice.
- Beware of the heat. The spice from cooking the shrimp got into the air that I started sneezing!