Fried Peppery Shrimp

Step 1

In a mixing bowl, dissolve kosher salt in 2 cups of boiling water. Add ice cubes until room temperature is achieved. Add shrimp. Set aside for 15 minutes.

Step 2

Drain and rinse thoroughly under cold running water. Pat dry with paper towels.

Step 3

In a small mixing bowl, combine Roasted Pepper and Salt, pigment d'Espelette (dried mild chile pepper from France), and smoked paprika. Mix well and set aside.

Step 4

In a plastic bag, combine dry shrimp and cornstarch. Toss well until evenly coated.

Step 5

In a deep heavy skillet, add cooking oil to a depth of 2 inches(5 cm). Preheat oil over medium-high heat to 350°F (180°C).

Step 6

Add shrimp to hot oil in batches. Cook until golden(about 2 minutes).

Step 7

Using a slotted spoon, transfer fried peppery shrimp to a paper towel-lined plate to drain. Transfer peppery shrimp to a serving platter. Sprinkle with salt mixture and serve immediately.

Step 8

Roasted Pepper and Salt: In a dry skillet, combine black peppercorns and coarse sea salt. Cook, stirring, over medium heat until fragrant and pepper begins to pop. Immediately transfer to a mortar and grind.