Sichuan Peppercorn Shrimp
|Sichuan peppercorns||1 1⁄2 Teaspoon|
|Large shrimp||1 Pound, shelled, deveined and butterflied|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Scallions||3 , 2 coarsely chopped, 1 thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Jalapenos||3 , seeded, thinly sliced|
|Dried pasilla chilies/Small ancho chili||1 , seeded, thinly sliced|
|Fresh lime juice||1 Tablespoon|
|Chili sesame oil||1 Tablespoon (Adjust Quantity As Needed, For Drizzling)|
1. In a small skillet, toast the peppercorns over moderate heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder. Put the shrimp in a bowl, toss with 1 teaspoon of the ground peppercorns and season with salt.
2. In a medium skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and stir-fry over moderate heat until almost cooked through, 4 minutes. Transfer to a plate.
3. Heat the remaining 3 tablespoons of vegetable oil in the skillet. Add the chopped scallions, garlic, jalapenos and chile and cook over moderate heat, stirring, until the scallions and garlic are softened, 5 minutes. Add the remaining 1/2 teaspoon of ground peppercorns and cook, stirring, for 1 minute. Add the shrimp and lime juice and stir until the shrimp are just cooked through. 1 minute. Season with salt and transfer to a bowl. Garnish with the sliced scallion, drizzle with chile oil and serve.