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Prep Time: 15 minutes Servings: 2 to 4
2 Tablespoons Schezuan Peppercorns (Whole)1/4 cup Morton® Coarse Sea Salt2 Tablespoons Canola Oil1 pound Jumbo Shrimp, peeled and deveined1 Tablespoon Ginger, minced1 bunch Green Onion, chopped
Directions
1. Place the peppercorns in a sauté pan and heat over medium low heat for 5 minutes or until the peppercorns are aromatic.2. Transfer the salt and peppercorn mixture to a mortar and pestle. Grind to a fine spice mixture.3. Pre-heat a sauté pan over high heat until hot and carefully add canola oil followed by shrimp.4. Cook shrimp for 2-3 minutes on one side, and flip to the other side to caramelize.5. Add the ginger, green onions, and the peppercorn/Sea Salt mixture, and finish cooking for another 2 minutes or until shrimp are cooked through.Chef’s Suggestion:• Schezuan peppercorns can be found in Asian and Gourmet specialty stores. Regular Black peppercorns can be used in place of Schezuan. It is highly recommended to use Schezuan peppercorns for a unique and delicious flavor.• For those with shellfish allergies, substitute raw chicken for shrimp and cook to 165° F.• To substitute for a mortar and pestle, place the peppercorns in a bowl, and crush them with a ladle. Another option is to place them in a plastic bag, and roll them with a rolling pin. The peppercorns can also be ground in a coffee grinder.