Szechuan sesame shrimp

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This is a spicy seafood relative of my Szechuan sesame tofu. It was really good but spicy, despite the lack of authentic hot peppers. The only unusual ingredient are the Szechuan peppercorns, which I order from Whole Spice.

Unlike most of my recipes, this is a recipe to serve 4 if served with other food.

1 lb. shrimp, peeled and deveined, uncooked
salt
black pepper
granulated garlic
chili powder
sesame seeds
all-purpose flour
canola oil
toasted sesame oil

Clean the shrimp and season the shrimp with the salt, pepper, granulated garlic and chili powder. I used fairly large white Gulf of California wild shrimp, which are fairly sustainable. Since they were so large I cut each one in half.

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Mix the sesame seeds and flour and dredge the shrimp in the flour.

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Heat a sauté pan over medium-high heat. Add canola and toasted sesame oil to the pan. Add the shrimp and cook through, flipping once. Set aside.

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1/2 yellow onion, thinly sliced
2 scallions - white part
carrot - thinly slice
1 green pepper, thinly sliced
3 hot peppers, I used jalapeños, sliced thinly on the bias, seeds and ribs included
ginger
garlic
2 scallions - green part
hot pepper sesame oil
Szechuan peppercorns (1 tbsp.)

The actual ingredients are pretty flexible. The hot pepper selection in Vermont is a little thin in the winter usually consisting of jalapeños and sometimes habaneros. Fortunately, the Hunger Mountain Coop has really good, hot jalapeños, so I used three of those and it was pretty spicy. The hot pepper sesame oil and the Szechuan peppercorns didn't hurt, either.


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Heat some high-temperature oil, such as peanut oil, in a sauté pan or wok. Add the onion and white parts of the scallions and cook for a few minutes. Add the carrot and cook for a few minutes. Add the green pepper, hot peppers, ginger and garlic and cook for a few minutes. Add the green parts of the scallions, the hot pepper sesame oil, the Szechuan peppercorns and the shrimp and cook for a few minutes.

When fully cooked, transfer the contents of the pan into a bowl.

To the pan add:

8 oz. vegetable broth (or 0.4 oz. veggie stock gold mixed with 8 oz. hot water)
2 tsp. sugar
1 tbsp. cornstarch mixed with a small amount of water

Stir the sauce over medium high heat until thickened. Add the sauce to the bowl and toss to coat.

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