Weekend Recipe: Crispy Salt and Pepper Shrimp | KCET
Weekend Recipe: Crispy Salt and Pepper Shrimp
Deep frying can be a hassle, but it's worth it when you fry shell-on shrimp as the process crisps up the shrimp, making the shells crunchy and edible. America's Test Kitchen recommends using smaller shrimp, as larger ones have thicker and tougher shells. Enjoy!
Crispy Salt and Pepper Shrimp
Serves 4 to 6
In this recipe the shrimp are meant to be eaten shell and all. To ensure that the shells fry up crisp, avoid using shrimp that are overly large or jumbo. We prefer 31- to 40-count shrimp, but 26- to 30-count may be substituted. Serve with steamed rice.
1 1/2 pounds shell-on shrimp (31 to 40 per pound)
2 tablespoons Chinese rice wine or dry sherry
2 1/2 teaspoons black peppercorns
2 teaspoons Sichuan peppercorns
2 teaspoons sugar
1/4 teaspoon cayenne pepper
4 cups vegetable oil
5 tablespoons cornstarch
2 jalapeño chiles, stemmed, seeded, and sliced into 1/8-inch-thick rings
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 scallions, sliced thin on bias
1/4 head iceberg lettuce, shredded (1 1/2 cups)
Adjust oven rack to upper-middle position and heat oven to 225 degrees. Toss shrimp, rice wine, and 1 teaspoon salt together in large bowl and set aside for 10 to 15 minutes.
Grind black peppercorns and Sichuan peppercorns in spice grinder or mortar and pestle until coarsely ground. Transfer peppercorns to small bowl and stir in sugar and cayenne.
Heat oil in large Dutch oven over medium heat until oil registers 385 degrees. While oil is heating, drain shrimp and pat dry with paper towels. Transfer shrimp to bowl, add 3 tablespoons cornstarch and 1 tablespoon peppercorn mixture, and toss until well combined.
Carefully add one-third of shrimp to oil and fry, stirring occasionally to keep shrimp from sticking together, until light brown, 2 to 3 minutes. Using wire skimmer or slotted spoon, transfer shrimp to paper towel-lined plate. Once paper towels absorb any excess oil, transfer shrimp to wire rack set in rimmed baking sheet and place in oven. Return oil to 385 degrees and repeat in 2 more batches, tossing each batch thoroughly with coating mixture before frying.
Toss jalapenÌ?o rings and remaining 2 tablespoons cornstarch in medium bowl. Shaking off excess cornstarch, carefully add jalapenÌ?o rings to oil and fry until crispy, 1 to 2 minutes. Using wire skimmer or slotted spoon, transfer jalapenÌ?o rings to paper towel-lined plate. After frying, reserve 2 tablespoons frying oil.
Heat reserved oil in 12-inch skillet over medium-high heat until shimmering. Add garlic, ginger, and remaining peppercorn mixture and cook, stirring occasionally, until mixture is fragrant and just beginning to brown, about 45 seconds. Add shrimp, scallions, and 1/2 teaspoon salt and toss to coat. Line platter with lettuce. Transfer shrimp to platter, sprinkle with jalapenÌ?o rings, and serve immediately.
Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!
Chicano and Mexican women of all ages featured in Vincent Price Art Museum's “Regeneración: Three Generations of Revolutionary Ideology” represents a century of transnational resistance against oppression in its many forms.
Award-winning composer Lisa Bielawa is tasked to help preserve Glass’s inimitable legacy in music, but also to create new courses and curricula that build on the principles and vision of Glass.
Three years since airing the last season, KCET’s highest-rated series returns for an eighth season! The new season of "Doc Martin" begins Thursday, Jan. 24 at 8:00 p.m.
The tireless work of Minerva Hamilton Hoyt, who was dedicated to the often-misunderstood delicate desert landscape, was critical in establishing Joshua Tree as a national monument. She paved the way for its continued preservation today.
- 1 of 117
- next ›