RECIPE
12 INGREDIENTS8 STEPS30MIN

Peppercorn Shrimp with Tamari Brussel Sprouts

5.0
2 Ratings
Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
A recipe by P.F. Chang's: "Don’t let the name of this dish intimidate you because it’s easy to make. If you don’t have a spice grinder at home, put the spices in a plastic bag and use the bottom of a coffee mug to press and mix the spices. "

30MIN

Total Cooking Time

12

Ingredients
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
Ingredients
US / METRIC
Servings:
2
Serves 2
1/2 tsp
Sichuan Peppercorns
1/4 cup
1 Tbsp
Tamari Soy Sauce
1/4 tsp
Crushed Red Pepper Flakes
12
1/2 cup
Canola Oil
1 cup
Water
1 Tbsp
Canola Oil
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Directions

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Step 1
Bring the Jasmine Rice (4 ounce) and Water (1 cup) to a boil in a small saucepot over medium-high heat. Stir, reduce heat to low, cover and simmer for 15 minutes. Fluff with a fork, cover again and keep warm for plating.
Step 2
Cut the Brussels Sprouts (8 ounce) in half and then thinly slice; set aside.
Step 3
To make the seasoning blend Ground Black Pepper (1/4 teaspoon), Sichuan Peppercorns (1/2 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), and Granulated Sugar (2 package) in a spice grinder or small food processor and process until well mixed; place 2 teaspoons of the mix in a medium bowl.
Step 4
Add 1/2 teaspoon of the mix and the Tamari Soy Sauce (1 tablespoon) to a small bowl and stir until combined; hold.
Step 5
Place the Corn Starch (1/4 cup) in another medium bowl. Pat dry the Shrimp (12) with paper towels and then dredge in the cornstarch, making sure they are evenly coated. Shake off any excess; hold.
Step 6
Heat Canola Oil (1/2 cup) l in a large sauté pan over medium-high heat. When hot, add the shrimp and fry for about 45 seconds on each side, or until they just curl. Drain the shrimp on paper towels, then toss in the medium bowl with the seasoning mix and coat each shrimp well.
Step 7
In another large sauté pan, heat Canola Oil (1 tablespoon) over medium-high heat. Add the Brussels sprouts and sauté until lightly browned, about 2 minutes. Add the tamari mixture and toss.
Step 8
Divide the rice between two plates. Add the Brussels sprouts and then top with the Peppercorn Shrimp. Serve and enjoy!

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