A take on the more traditional salt and pepper shrimp; this recipe uses Szechuan peppercorns adding a fragrant and flavorful twist on this dish. Finger licking good.
2 TB + 1 TB vegetable oil
2 lbs. large shrimp, deveined, shells left on
1 c. cornstarch
4 cloves garlic, minced
2 chili peppers, seeded, minced
2 tsp. salt
¾ tsp. freshly ground Szechuan peppercorn
Pat shrimp dry with paper towels. Lightly dust shrimp with cornstarch. In a large skillet or wok on medium high heat. Stir fry shrimp in 2 TB of oil until they just turn pink. Remove from skillet. Wipe skillet clean; warm remaining TB of oil. Stir fry garlic, chili pepper, salt and pepper until fragrant; about 10-12 seconds. Return shrimp into skillet. Stir-fry to coat shrimp in garlic mixture. Toss until shrimp are well coated. Serve immediately. Serves 6-8.
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