Main Dish
SEA SALT & SZECHUAN PEPPER SHRIMP
Windsor® Coarse Sea Salt and Szechuan pepper, with its unique and lemony flavour, pairs well to add the finishing touches for this flavourful dish. Great as an improvised appetizer or as an entrée!
Ingredients
Shrimp
- 2 tbsp Windsor® Coarse Sea Salt
- 1 tbsp Szechuan peppercorn
- 2 tbsp canola oil
- 1 lb jumbo shrimp from sustainable fishing peeled and deveined
- 1 bunch green onions chopped
- 1 tbsp ginger minced
Shrimp
- 2 tbsp Windsor® Coarse Sea Salt
- 1 tbsp Szechuan peppercorn
- 2 tbsp canola oil
- 1 lb jumbo shrimp from sustainable fishing peeled and deveined
- 1 bunch green onions chopped
- 1 tbsp ginger minced
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Recipe Preparation
For the Shrimp
- Combine Windsor® Coarse Sea Salt and Szechuan peppercorns. In a sautéing pan, heat over medium heat until fragrant. Transfer mixture to a mortar and pestle, then grind to a fine mixture. Measure 5 ml (1 tsp) and set aside for recipe use. Store remaining mixture in an air-tight container for up to 2 months.
- Pre-heat the same pan on high until hot. Carefully add canola oil, followed by shrimp.
- Cook shrimp for 2-3 minutes on one side, then flip and caramelize.
- Add the green onions, ginger, and 5 ml (1 tsp) of sea Salt and Szechuan peppercorn mixture. Finish cooking for another 2 minutes or until shrimp are cooked through.
- Tip: Look for Szechuan peppercorns in Asian and/or gourmet specialty stores; they offer a uniquely delicious flavour. If you can’t find them, regular black and pink peppercorns can be used instead.
- Tip: If you don’t have a mortar and pestle, place the peppercorns in a bowl and crush them with the back of a ladle, or place them in a plastic bag and crush them with a rolling pin. The peppercorns can also be ground in a coffee grinder.