New This Month

Classic Dry-Fried Pepper and Salt Shrimp

6

Shrimp dishes are traditionally served during Chinese New Year celebrations to symbolize joy and happiness. This classic dry stir-fry from Grace Young's "Stir-Frying to the Sky's Edge" cookbook omits any stock or sauce to create a more concentrated shrimp flavor, with accents of garlic, ginger, chiles, and Szechuan peppercorns.

  • Servings: 4

Source: The Martha Stewart Show, Episode 6092

Ingredients

  • 2 tablespoons plus 1/2 teaspoon coarse salt
  • 1 pound large shrimp (preferably fresh and not previously frozen), peeled and deveined
  • 1/4 teaspoon sugar
  • 1/4 teaspoon roasted and ground Szechuan peppercorns
  • 2 tablespoons peanut or vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced jalapeno chile, with seeds

Directions

  1. In a large bowl mix together 1 tablespoon salt and 4 cups cold water. Add shrimp and swish in the water using your hands for about 30 seconds. Drain. Repeat process with another tablespoon salt and 4 cups cold water; drain and rinse shrimp under cold running water. Pat dry with paper towels.

  2. In a small bowl, mix together remaining 1/2 teaspoon salt, sugar, and ground Szechuan peppercorns; set aside.

  3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until very hot. Add 1 tablespoon oil, garlic, ginger, and chile; cook, stirring with a metal spatula, until fragrant, about 10 seconds. Push garlic mixture to one side of wok and carefully add shrimp, spreading them in an even layer. Let cook, without stirring, 1 minute.

  4. Add remaining tablespoon oil and cook, stirring, until shrimp just begin to turn orange. Sprinkle shrimp with salt mixture and continue cooking, stirring, until opaque, 1 to 2 minutes more.

Reviews Add a comment

  • BBMapper
    4 FEB, 2011
    OOPs my bad..... just re-read it! Cant wait to try it either ~ tomorrow~ I too like the soaking the shrimp hint!!!
    Reply
  • BBMapper
    4 FEB, 2011
    Looks like she forgot the SALT in the dry spices you add at the end???
    Reply
  • hardwrkinartist
    3 FEB, 2011
    This was a great segment! My daughter in law is Chinese and I am always looking for authentic dishes to make for her. Since her mother is a fantastic cook, I always feel a bit intimidated about trying something new with her. Now I won't! Thanks for an informative and enlightening program. I am anxious to try this!
    Reply
  • Elizabeth002
    3 FEB, 2011
    Thank you Martha for having Grace Young on your show, I enjoyed watching your whole show, and thank you Grace Young for sharing with us that rinsing the shrimp first in cold salt water makes them shrimp crunchy. Great to know!!! I will have to try this recipe, it looks delicious.
    Reply