Oriental-Style Romaine and Shrimp Salad

Name: Oriental-Style Romaine and Shrimp Salad
Cuisine: French
Ingredients: 2 heads Romaine, well washed and dried; Salt; 1 teaspoon finely ground Szechuan pepper; 1 teaspoon sesame oil; 1 tablespoon oyster sauce, more or less to taste; 1 tablespoon soy sauce, more or less to taste; 3 tablespoons seasoned rice vinegar; 18 large shrimp, deveined; 18 small snow peas; ½ cup peanut oil

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

If you prefer the pepper toasted, please do so; I prefer the intriguing flowery taste of the untoasted pepper. Devein the shrimp while still uncooked by teasing the vein out. It will come out only if filled; if it is empty, simply leave the vein in the shrimp.

Ingredients

½ cup peanut oil
18 small snow peas
18 large shrimp, deveined

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Heat half the peanut oil in a large skillet over high heat. Add the pea pods and stir-fry 1 minute, then remove to a plate lined with a paper towel. Cool and refrigerate as long as needed. In the same oil, cook the shrimp until the shells turn bright red, 2 to 3 minutes on each side. Remove to a plate and remove the shells when cool enough to handle. Add the remainder of the peanut oil to the s