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RECIPE: Salt & Pepper Shrimp (or Squid) with Jacobsen Black Pepper Salt


Salt & Pepper Shrimp (or Squid) with roasted peanuts, Szechuan Pepper aioli, and Jacobsen Black Pepper Salt

Our Black Pepper Salt's warm, floral spice is perfect for dishes like steak-fritesbaked potatoes with butter, sour cream, and chives, or this Salt and Pepper Shrimp Recipe (you can substitute squid for shrimp).

 

Serves 6-8

INGREDIENTS FOR AIOLI:

2 egg yolks

zest and juice of 2 limes

3 large cloves garlic, microplaned

1⁄2 c roasted peanut oil

1 1⁄2 c canola oil

2 tsp Jacobsen Pure Kosher Sea Salt

1 Tbsp szechuan peppercorn, ground

DIRECTIONS FOR AIOLI:

  • Combine yolks, lime zest and juice, and garlic in a food processor.
  • Combine the two oils.
  • While the food processor is running, drizzle in the oil very gradually until a thick emulsion forms.
  • Season with salt and szechuan pepper.
  • Thin with a little water if necessary. 

INGREDIENTS FOR SALT & PEPPER SHRIMP:

Dredge:

  • 2 c brown rice flour
  • 2 c cornstarch
  • 1 Tbsp coriander, ground
  • 3 Tbsp Jacobsen black pepper salt
  • 2 Tbsp black pepper, freshly cracked
  • 1 Tbsp white pepper, ground

2 # shrimp, peeled and de-veined

3 qts canola oil, for frying

1 bunch cilantro, picked

1 c toasted salted peanuts

INGREDIENTS FOR SALT & PEPPER SHRIMP:

  • Heat oil to 375 – 400 F.
  • Combine all dredge ingredients.
  • Toss the shrimp about 1 c at a time in the dredge.
  • Carefully drop into fryer. Fry for about 1 minute. 
  • Remove with a dry metal slotted spoon or strainer. Drain onto a paper towel. 
  • Finish shrimp with Jacobsen black pepper salt and serve with aioli, cilantro, and crushed toasted peanuts. 

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