I was home alone last night, and decided to make food which satisfied all of my cravings! A true indulgence. It was cold out, and I wanted comfort food and something spicy. The result was a multi-cultural meal of chickpeas with spinach, and my rift on szechuan pepper and salt shrimp.I didn't have the right spices on hand for true szechuan shrimp, but knew I could satisfy my flavor cravings with a blend of cayene pepper, curry powder, garlic and salt. Success and easy to boot. Best of all, fresh shrimp were on sale, so for $3.50 I had a wonderful meal.
Spicy "Szechuan" Fried Shrimp
8 - 10 fresh shrimp, devined, with shells left on. Pat dry before proceeding.
In a ziplock bag combine:
1 tbsp. cayene pepper
2 tsp. curry powder
1 tsp. garlic powder
1/2 tsp kosher salt.
1/4 tsp. ginger powder
Combine well and taste. Adjust seasonings as necessary. Add dried shrimp to ziplock bag and shake to coat.
Heat 1 tbsp. olive oil in medium skillet. Add shrimp and cook, approximately 1 minute per side, until shrimp are pink.
Serve with rice, plenty of beer and napkins.
Chickpeas with Spinah.
1 can of chickpeas, drained and rinsed.
1 shallot, minced
2 cloves of garlic, minced.
1/3 c. water
2 c. baby spinach
pinch of kosher salt.
1 tbsp olive oil.
Heat oil in a medium sauce pan. Add shallot and garlic, saute just until tender. Add chickpeas, stir to lightly coat with oil. Add 1/3 c. water and baby spinach. Cover and simmer for 15 minutes, until all ingredients have heated through and the spinach is wilted.
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