Tag Archives: Szechuan Salt & Pepper

Karl’s Szechuan Salt & Pepper Scallops with Oyster Mushrooms

I am making Asian pork lettuce cups this week. The filling for lettuce cups is meat heavy with a deeply flavored sauce. I wanted my second dish to be simple and elegant.  Last week, I made Szechuan salt & pepper shrimp and it was so popular Jan wanted something similar this week. Anyone for Szechuan salt & pepper scallops?

Karl’s Szechuan Salt & Pepper Scallops with Oyster Mushrooms

Karl’s Szechuan Salt & Pepper Scallops
with Oyster Mushrooms

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Filed under California Fusion, Main Dishes, Seafood

Karl’s Szechuan Salt & Pepper Shrimp with Grilled Pearl Onions and Mushrooms

I am making a California Fusion birthday dinner with Uyghur lamb and naan. If I was trying for a traditional Uyghur menu seafood would be right out—the closest ocean to Kashgar is at least 2,000 miles away over the Himalayas. But hey, this is California and I’ll make what I like.

Karl’s Szechuan Salt & Pepper Shrimp with Grilled Pearl Onions and Mushrooms

Karl’s Szechuan Salt & Pepper Shrimp
with Grilled Pearl Onions and Mushrooms

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Filed under California Fusion, Main Dishes, Seafood, Shrimp

Karl’s Szechuan Salt and Pepper Roast Chicken Au Jus

It has been a while since I have done roast chicken. One thing this blog has done for me (to me?) is to force me to test the bounds of flavors. I have been making Sichuan pepper shrimp and it has been very popular with my family. I decided to try this seasoning with a whole chicken.

Karl’s Szechuan Salt and Pepper Roast Chicken Au Jus

Karl’s Szechuan Salt and Pepper
Roast Chicken Au Jus

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Filed under Main Dishes, Poultry

Karl’s Szechuan Salt & Pepper Shrimp III

I needed a protein dish to do with my leek soup. I started making these only a few weeks ago, but they are so good that I know my family will eat them whenever I make them.  The last time my son-in-law, Chris, mentioned that they needed la jiao (hot pepper) to go with the hua jiao (flower pepper).

Karl’s Szechuan Salt & Pepper Shrimp III

Karl’s Szechuan Salt & Pepper Shrimp III

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Filed under Main Dishes, Seafood, Shrimp

Karl’s Szechuan Salt & Pepper Shrimp II

Shrimp (小虾; xiǎo xiā) are a symbol of happiness and good fortune. One reason for this is that the shells turn red, a very auspicious color for the Chinese. When my son-in-law, Chris, heard about the Szechuan Salt & Pepper Shrimp that I had made last week, he requested that it be added to the menu for my birthday/Chinese New Year’s feast.

Karl’s Szechuan Salt & Pepper Shrimp II

Karl’s Szechuan Salt & Pepper Shrimp II

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Filed under Main Dishes, Seafood

Karl’s Szechuan Salt & Pepper Shrimp

I wanted a main dish to go with the rice salad that Jan had asked for. Jan went to Sonoma this weekend and went to Whole Spice. One of the things she came back with was a packet of Szechuan Salt & Pepper. A pan seared shrimp with this pepper blend seemed just the ticket.

Karl’s Szechuan Salt & Pepper Shrimp

Karl’s Szechuan Salt & Pepper Shrimp

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Filed under Main Dishes, Seafood