Ingredients

• 1 tablespoon freshly ground black pepper
• 1 tablespoon freshly ground white pepper
• 1½ teaspoons ground Szechwan peppercorns
• 2 tablespoons coarse sea salt, preferably fleur de sel
• ¼ cup cornstarch
• 1½ pounds large shrimp, head-on, shell-on, cleaned, deveined (Contessa brand)
• ¼ cup canola oil
• 1 tablespoon finely chopped fresh ginger
• 5 garlic cloves, finely chopped
• 8 scallions, green and white parts, finely chopped
• Lemon-Basmati Rice (see below)

Procedure

1. In a large bowl, combine the ground peppers, sea salt, and cornstarch and mix. Dredge the shrimp in the salt and pepper mixture.
2. Heat a wok over high heat, add the oil and swirl to coat the pan. When the oil shimmers, add the ginger, garlic and scallions and sauté, stirring until fragrant, about 30 seconds. Add the shrimp and stir-fry 4 to 6 minutes.
3. Mound rice on an oval platter, top with shrimp and serve.

Lemon Basmati Rice

Ingredients

• 2 cups basmati rice
• 1 tablespoon canola oil
• 4 scallions, white and green parts finely chopped and reserved separately
• Zest of 2 lemons plus juice of 1
• 2¼-inch-thick slices fresh ginger
• ½ teaspoon salt
• Pinch of freshly ground white pepper
• 3 cups low-sodium canned chicken stock

Procedure

1. Place the rice in a large bowl, add water to cover, and swish rice to wash. Pour off the water and repeat washing until water is clear. Drain well.
2. Heat a medium saucepan over medium heat. Add oil and swirl to coat bottom of the pan. When oil shimmers, add white scallion pieces and lemon zest and saute, stirring, until soft, about 2 minutes.
3. Add rice and ginger and cook, stirring, until rice is opaque, about 5 minutes. Add lemon juice, salt and pepper and stock and cover, and bring to a boil. Reduce the heat to low and simmer until the stock is absorbed and the rice is tender-firm, 20-25 minutes. Remove the rice form the heat and allow to rest, covered, 25 minutes more. Fluff rice with a fork, correct seasoning, sprinkle with scallion greens and serve.