Morton® Sea Salt and Pepper Shrimp - Recipe

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MORTON® SEA SALT AND PEPPER
SHRIMP

Morton® Coarse Sea Salt and Schezuan Pepper add the finishing touch for this flavorful dish. Great as an appetizer or as an entrée!

1 1/2 teaspoons Morton® Coarse Sea Salt & Schezuan Peppercorn Mixture (see below)
2 tablespoons Canola Oil
1 pound Jumbo Shrimp, peeled and deveined
1 bunch Green Onion, chopped
1 Tablespoon Ginger, minced

Pre-heat a sauté pan over high heat until hot. Carefully add canola oil followed by shrimp.

Cook shrimp for 2-3 minutes on one side. Flip to the other side to caramelize.

Add the ginger, green onions, and 1 1/2 teaspoons of Sea Salt and Peppercorn mixture. Finish cooking for another 2 8 minutes or until shrimp are cooked through.

Estimated Times: Preparation - 15 minutes.

Servings: Entrée for 2 people or appetizer for 4.

Morton® Coarse Sea Salt & Schezuan Peppercorn Mixture:

2 tablespoons Morton® Coarse Sea Salt
1 tablespoon Schezuan Peppercorns

Combine Morton® Coarse Sea Salt and Schezuan peppercorns. Heat over medium heat until fragrant.

Transfer mixture to a mortar and pestle, and grind to a fine spice mixture.

Measure 1 1/2 teaspoons and set aside for recipe use.

Store remaining salt mixture in an air tight container for up to 2 months.

Chef’s Suggestion:

• Schezuan peppercorns can be found in Asian and Gourmet specialty stores.
• Regular Black peppercorns can be used in place of Schezuan. It is highly recommended to use Schezuan peppercorns for a unique and delicious flavor.
• For those with shellfish allergies, substitute raw chicken for shrimp and cook to 165°F.
• As a substitute for a mortar and pestle, place the peppercorns in a bowl, and crush them with a ladle. Another option is to place them in a plastic bag, and roll them with a rolling pin. The peppercorns can also be ground in a coffee grinder.

Submitted by: Morton® Salt

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