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I actually just bought a giant bag of szechuan peppercorns from Penzy's and made salt and pepper chicken and then did the same with shrimp. These peppercorns have the unique characteristic of "tickling the center of your tongue" with heat...not overpowering but a VERY unique sensation. The only thing I've had like it was Fugu (pufferfish) which throws off a weird heat on the tongue from the slight traces of it's poison.
I took the shells off the attached salt and pepper shrimp recipe..and used essentially the same ingredients for the chicken.
