Sichuan Pepper Shrimp

The combination of tangy Sichuan Pepper and Chinese Five Spice make this an irresistible dish. As chef Colin said. "It came out amazing!!!"

Ingredients

• large shrimp—shelled, deveined and butterflied  ·  1 pound 
• sriracha  ·  1 teaspoon 
• garlic, chopped  ·  1 teaspoon 
• broccoli flowerets  ·  1/2 cup 
• green onions  ·  1/2 cup 
• eggplant, cut into 1 inch squares  ·  1 cup 
• light soy sauce  ·  5 tablespoons 
• rice wine vinegar  ·  1 tablespoon 
• freshly grated ginger  ·  1 tablespoon 
• Herbie’s Whole Sichuan Pepper, lightly crushed  ·  1 teaspoon 
• Herbie’s Chinese Five Spice  ·  1 teaspoon 
• vegetable oil  ·  1 tablespoon 
• Spring onions and sesame seeds, to serve  ·   
• Vidalia onion, chopped  ·  1 

Instructions

• Place shrimp in a shallow dish or tray, or plastic bag.
• Combine soy, rice wine vinegar, ginger and spices in a bowl and pour over shrimp.
• Marinade for any time up to 1 day, although it can be cooked straight away.
• In a hot pan add sliced onions and cook until they turn a little brown
• Then add eggplant and toss with the onions in the pan cooking for 1 minute.
• Add the broccoli and cook for another 2 mins.
• Take the shrimp out of the marinade and place in the pan with the veggies. Season with salt and pepper then toss the shrimp with all the veggies until the shrimp is partially cooked, about 1 minute.
• Now grab the remaining marinade and de-glaze the shrimp and veggies so everything gets coated with the sauce.
• Garnish at the end with green onion tops.

Jenny's Tip: - You could easily swap out the shrimp for any kind of meat or seafood you like or tofu and eggplant for a vegan option.

Jenny's Tasting Notes: - The warm spice and citrusy aroma of Sichuan peppercorns can be totally captivating; adding Relish Roussanne the entire experience comes alive.