Some of you may be wondering…what the heck “Two for Tuesday” is…well, we thought that it would be fun to share some of favorite recipes with you! If you’re anything like us, you tend to cook “what you know”…why not impress your husband/girlfriend/boyfriend/friends with your fancy kitchen skills!
Have any of you tried any of the recipes…we would really love to hear from you! Do you have any suggestions that you would want to shara via hweventblog? Feel free to email us at firstname.lastname@example.org. Now…on to the good stuff!
1 1/2 teaspoons Sichuan peppercorns *Fragrant, mouth-numbing Sichuan peppercorns from China are increasingly available at Asian markets
1 pound large shrimp—shelled, deveined and butterflied
1/4 cup vegetable oil
3 scallions—2 coarsely chopped, 1 thinly sliced
3 garlic cloves, minced
3 jalapeños, seeded and thinly sliced
1 dried pasilla or small anchochile, seeded and very thinly sliced
1 tablespoon fresh lime juice
Chile-sesame oil, for drizzling
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.
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.
Heat the remaining 3 tablespoons of vegetable oil in the skillet. Add the chopped scallions, garlic, jalapeños 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 the chile oil and serve
Serve with brown rice and you’re set!
Pair with a Crisp Light Citrusy White like Drylands Sauvignon Blanc 2007