Salt and Pepper Shrimp

Yield:
4 to 5 servings
Ingredients
  • Sesame Plum Dipping Sauce:
  • 1 cup soy sauce
  • 3/4 cup white wine vinegar
  • 3/4 cup sugar
  • 2 tablespoons sesame oil
  • 1/2 cup plum sauce
  • Shrimp:
  • 2 tablespoons vegetable oil
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1/2 red bell pepper, diced
  • 2 pounds 16/20 shrimp, shell on, deveined
  • 2 ounces rice cooking wine (recommended: Michu)
  • 4 tablespoons kosher salt
  • 4 teaspoons freshly ground black pepper
  • 2 teaspoons ground Szechwan peppercorns, toasted
  • 2 teaspoons Chinese 5-spice powder
  • 4 teaspoons sugar
Directions
Sesame Plum Dipping Sauce:

Combine all ingredients sesame plum dipping sauce and mix well.

Shrimp:

Combine all ingredients sesame plum dipping sauce and mix well.

Heat the oil in a wok over high heat. Add the garlic, ginger, and red bell pepper. Stir-fry briefly and add the shrimp. Deglaze the wok with the wine. When the wine is almost evaporated and the shrimp are nearly cooked through, add the salt, black pepper, Szechwan pepper, 5-spice powder, and sugar and stir-fry rapidly, taking care not to burn the spices. Remove from the heat immediately and serve with sesame plum dipping sauce.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    These shrimp come from our favorite restaurant in the Twin Cities. My wife and I grew up in Minnesota, and every time we go back, we HAVE to stop at Chino Latino for their Salt and Pepper Shrimp. They are outstanding! We found this recipe and they are just as good as the original; except for one thing. You must use half of the amount of salt the recipe calls for. Another tip, dip the shrimp into the dipping sauce before you peel the shrimp. Suck off all of the goodness, then peel and eat. Now, we don't have to travel from Florida to Minnesota to indulge!
    This recipe is from the fashionable and diverse restaurant called Chino Latino in uptown Minneapolis. I have had this appetizer/ meal many times, and I have to say that it is nothing short of amazing. The jumbo shrimp are grilled or sauted with the shell on and are tossed in a white paper bag with kosher salt and ground black pepper. If that wasn't enough this dish comes with a plum sauce that leaves your mouth watering for more. I never expected the plum sauce to be good, but this is something you have to try.
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