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Recipes

Salt & Pepper Shrimp

RECIPE BY: Dean A. Thomas CEC CCE
YIELD: 2 Portions

“Something a bit different from our Europa Cupboard…an Asian flair. This does snack well with the C’est La Vie Sauvignon Blanc sharpness – sort of East meets West. Not only may you want to double this recipe for enjoyment, but I recommend a second bottle of wine at the same time. Cheers!”

INGREDIENTS:

1 Lb. Shrimp, peeled & deveined, large (21-25 count)
1/2 C Potato Starch for coating (may use cornstarch)
1/2 C Red & Green Bell Pepper, diced
1/2 tsp Garlic, minced
1 each Scallion/Green Onion, small sliced

SEASON MIX:

1 tsp Salt
1 tsp White Pepper
1/4 tsp Chicken Bouillon Powder

Sprinkle to Taste: Japanese Pepper, Nanami Togarashi
Garnish: Fresh Cilantro Sprig

METHOD OF PREPARATION:
Begin by coating the cleaned shrimp with the potato starch. Allow to set for 20 minutes to absorb the moisture from the shrimp. Deep Fry in 350° oil. Reserve. In a wok or very hot sauté pan, sear the bell pepper, scallion and garlic quickly, not to burn the product. Mix together the vegetables and shrimp. Spice with the seasoning mix to taste and serve onto plate. Garnish with cilantro sprig and sprinkle with the Japanese pepper to taste.

Bon Appétit!


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