“I look ahead to consuming this dish days earlier than we meet,” says Óscar García Moncada, wine and spirits director for 67 Wine and Spirits, and one of many members of New York Metropolis’s Wine Migos. The group of younger wine professionals meets month-to-month on the BYOB Peking Duck House in Chinatown to share a few of their greatest bottles of wine over Cantonese delicacies. “I completely love the salty, crispy, and crunchy flavors of the shrimp with the slight warmth of the inexperienced peppers.” Moncada’s go-to pairing for this dish? Blanc de blancs champagne, similar to non-vintage Delamotte or Robert Moncuit’s Grand Cru “Les Grands.” “The notes of shiny unique lemon, orange pores and skin, and chalky nuances are simply good,” he says.
Featured in: “Meet New York City’s New Guard of Wine Pros.”
Salt and Pepper Shrimp
The warmth and fragrant spice of black pepper will get heart stage on this easy Cantonese traditional.
Yield: serves 4
Time:
25 minutes
Substances
- 1 lb. jumbo shrimp
- 2 tbsp. cornstarch
- 3 tbsp. canola oil, divided
- 1 tsp. kosher salt
- 1 tbsp. freshly floor black pepper
- 1 medium inexperienced bell pepper, thinly sliced (2 cups)
- ½ cups thinly sliced scallions
Directions
- In a big bowl, toss the shrimp and the cornstarch collectively and totally combine.
- Warmth a big wok over excessive warmth and add 2 tablespoons of the oil. When the oil begins to shimmer, add the shrimp in a fair layer and fry with out shifting till the underside facet is shiny pink, 2–3 minutes. Add the salt and pepper and, utilizing a picket spoon, toss the shrimp properly. Ensuring the raw facet of the shrimp is on the underside, proceed cooking till the shrimp is evenly crispy and shiny pink, 2–3 minutes extra. Switch to a plate and put aside.
- To the identical wok, warmth the remaining oil; when it shimmers, add the bell pepper and stir fry till the pepper is barely softened and shiny inexperienced, about 3 minutes. Return the shrimp to the wok and stir to mix. Switch to a big plate, prime with thinly sliced scallions, and serve scorching.
