Salt and Pepper Shrimp
The heat and aromatic spice of black pepper gets center stage in this simple Cantonese classic.
“I look forward to eating this dish days before we meet,” says Óscar García Moncada, wine and spirits director for 67 Wine and Spirits, and one of the members of New York City’s Wine Migos. The group of young wine professionals meets monthly at the BYOB Peking Duck House in Chinatown to share some of their best bottles of wine over Cantonese cuisine. “I absolutely love the salty, crispy, and crunchy flavors of the shrimp with the slight heat of the green peppers.” Moncada’s go-to pairing for this dish? Blanc de blancs champagne, such as non-vintage Delamotte or Robert Moncuit’s Grand Cru “Les Grands.” “The notes of bright exotic lemon, orange skin, and chalky nuances are just perfect,” he says.
Featured in: “Meet New York City’s New Guard of Wine Pros.”
- 1 lb. jumbo shrimp
- 2 tbsp. cornstarch
- 3 tbsp. canola oil, divided
- 1 tsp. kosher salt
- 1 tbsp. freshly ground black pepper
- 1 medium green bell pepper, thinly sliced (2 cups)
- ½ cups thinly sliced scallions