Serves 4

1 1/2 pounds Contessa colossal shrimp
1 bunch scallions, cut into 1-inch pieces
1 cup Gosling's gold rum, divided
2 cups rice flour
2 tablespoons Szechwan peppercorns, ground
1 tablespoon minced ginger
2 mangoes, peeled, sliced
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
Steamed white and brown rice combination, for serving

In a large bowl, marinate the shrimp and scallions in 1/2 cup rum for 20 minutes. In a shallow dish, combine rice flour and Szechwan peppercorns and season with salt. Drain shrimp and scallions, reserve the rum marinade, and toss the shrimp and scallions to coat in rice flour mixture. In a wok over high heat, add 1-inch of oil and shallow-fry the shrimp and scallions until medium rare, about 5 minutes. Transfer to a paper towel-lined plate. Pour off the oil, wipe out the pan with a paper towel, and add enough oil to coat and stir-fry ginger and mango. Add back shrimp and scallions, cook through, about 2-3 minutes, and flambe with a few tablespoons of reserved rum. Let flames die down and alcohol cook out. Serve over white-brown rice combo.

Wine Notes

Chateau Ste Michelle 2006 Columbia Valley Dry Riesling
A dry, crisp, refreshing style of Riesling – nice fruit flavors and great acidity. This pairs very well with Asian food in general, but especially spicier foods like the Wok-Stirred Drunken Shrimp and Mango.


Gosling’s Old Rum
A smooth and complex aged rum with notes of smoke and vanilla. Great as a digestive after a meal of Szechwan Peppercorn and Rum dishes!

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  >>This recipe appears in Episode #506.
  
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