Asian cooking can be fun and rewarding, but some of the ingredients are exotic and not easy to find. I had to order and then wait for the sichuan peppercorns before I could make this dish. Frankly, I was a tad disappointed. I'm always looking for a recipe that doesn't have an overload of sugar in it, and this recipe had no sugar, but perhaps it needed some. It bordered on bitter. For some reason, it wasn't very hot either, and I think I was expecting it to be. I ate it and somewhat enjoyed it, but probably would not make it again. It's possible that I made a mistake or that some of my ingredients were bad, but for some reason, I'm not up to a second try on this one. If someone else tries it and thinks it's great, please do let me know, as I'm not trying to deliberately knock a recipe. I guess this is the primary reason I rate my recipes -- so you can really get an idea of where the recipe stands. If I just said I enjoyed it, that wouldn't really tell the whole story.
Sichuan Peppercorn Shrimp
Source: closetcooking.blogspot.com
Rating: 6/10
INGREDIENTS: 1 lb shelled and deveined shrimp
1 Tbsp. sichuan peppercorns, toasted & ground (order from Penzey's)
1 Tbsp. oil
1 shallot, chopped
1 clove garlic, chopped
1/4 cup chicken broth
2 tsp. lite soy sauce
1 small chili pepper, seeded and chopped (I used serrano)
1 tsp. Thai sweet chili sauce
1 Tbsp. lime juice
1 tsp. sesame oil
2 Tbsp. cilantro, chopped
2 green onions, chopped
Toss shrimp in ground peppercorns; set aside. Heat oil in large frying pan. Add shallots; saute till tender. Add garlic; saute another minute. Add shrimp; cook a few minutes per side; transfer shrimp and shallots to dish to keep warm. 
Deglaze pan with chicken broth. Stir in soy sauce, chili pepper, chili sauce and lime juice; cook over medium heat till mixture is reduced by half. Stir in shrimp, sesame oil and cilantro and heat through. Serve garnished with green onions.
Deglaze pan with chicken broth. Stir in soy sauce, chili pepper, chili sauce and lime juice; cook over medium heat till mixture is reduced by half. Stir in shrimp, sesame oil and cilantro and heat through. Serve garnished with green onions.
11 comments:
Any left , i love this food!
You may not have cared for it but it does look good! But I must admit that sometimes recipes disappoint!
This sounds amazing! I don't like shrimps so much, but this shrimp looks so delish, I can't resist it!
It's always a bummer when things don't work out the way we hope. These look good though, if I try them, i'll let you know!
This sure looks delicious! And the ingredients sound great! I'm sorry it didn't turn out so good.
Based on the pictures and my growling stomach, this must be delicious! I think that in cooking as in life, we are our owb toughest critics.
Your shrimp looks fabulous. I really miss living at the seashore where fresh seafood abounds. We're really landlocked over here in the mountains. But I've found a place to get freshly frozen pink Gulf coast shrimp so I'm happy for the time being.
Welcome back. I've signed on as a follower so I won't miss anything. Hope you are feeling better.
Sam
This looks absolutely fabulous!!I love the flavors of this dish. Missed catching up with you!
It does look delicious Judy. Sometimes when I see a recipe that has an absolute ton of ingredients, espcially ones that I don't use often I will shy away. I've made many a recipe in the past with specialty ingredients only to be disappointed so I know how you feel....
Oh no, sorry you were disappointed, that's the worse. The shrimp do look perfectly cooked though!
my hubby loves shrimps. He'd love this recipe...
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