Richmond Peppered Shrimp: A Symphony of Spice and Savory

There are some dishes that, with a single bite, transport you back in time, conjuring vivid images and intoxicating aromas. Richmond Peppered Shrimp is one such dish for me. I first encountered its bold flavors during a bustling summer evening in a small, unassuming restaurant tucked away on a Richmond side street. The air was thick with the sizzle of garlic and ginger, and the intoxicating perfume of the peppered shrimp. It was a revelation – a perfect balance of heat, sweetness, and umami that danced on the palate. That evening, the memory of those succulent, spice-kissed shrimp became etched in my culinary memory, a benchmark for simple yet profound flavor.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Servings: 12
• Yield: A generous appetizer portion for 12
• Dietary Type: Can be made dairy-free

Ingredients

To recreate this culinary gem, gather these essential components:

• 12 medium scallions
• 2 tablespoons minced fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons prepared horseradish
• 2 tablespoons sherry wine (or 2 tablespoons Madeira wine)
• 2 tablespoons dark soy sauce
• 1/2 cup tomato sauce
• 2 tablespoons dark brown sugar
• 3 tablespoons peanut oil
• 3 lbs large shrimp, shelled and deveined (about 48 shrimp)
• 1/2 teaspoon crushed red pepper flakes
• 1-2 teaspoons fresh ground black pepper, to taste
• 2 tablespoons minced parsley
• 2 tablespoons minced fresh cilantro

Equipment Needed

• A sharp knife for mincing
• A medium-sized bowl for the sauce
• A wok or large skillet
• A slotted spoon or spider strainer
• A large serving dish or platter

Instructions

Embarking on the preparation of Richmond Peppered Shrimp is a straightforward yet rewarding endeavor. Follow these steps meticulously, and you’ll be rewarded with a dish that sings with flavor.

1. Prepare the Scallions and Sauce Base: Begin by thinly slicing the scallions. As you slice, separate the green portions from the white portions. Set the vibrant green tops aside; these will serve as a beautiful garnish later. In a medium bowl, combine the sliced white portions of scallion with the minced fresh ginger, minced garlic, prepared horseradish, sherry wine (or Madeira), dark soy sauce, tomato sauce, and dark brown sugar. Stir these ingredients together until they are thoroughly mixed and form a cohesive sauce base. Set this flavorful mixture aside.

2. Heat the Wok and Sear the Shrimp: Place your wok or large skillet over medium-high heat. Add the 3 tablespoons of peanut oil. Allow the oil to heat until it is hot but not smoking – a good indicator is a slight shimmer on the surface. Carefully add the 3 lbs of large shrimp to the hot oil. Cook the shrimp, stirring them frequently, just until they turn pink. This crucial step should take approximately 3 minutes. It’s important not to overcook the shrimp at this stage, as they will continue to cook in the sauce.

3. Incorporate the Sauce and Seasonings: Now, it’s time to bring all the elements together. Stir the prepared sauce mixture into the wok with the partially cooked shrimp. Add the 1/2 teaspoon of crushed red pepper flakes and the 1-2 teaspoons of fresh ground black pepper. Continue to cook, stirring frequently, for an additional 3 to 5 minutes. During this time, the shrimp will become fully opaque, and the sauce will heat through and thicken slightly, coating the shrimp in its savory embrace.

4. Serve and Garnish: Once the shrimp are perfectly cooked and the sauce is glossy and heated, carefully transfer the Richmond Peppered Shrimp to a large serving dish or platter. You can serve this delightful dish either hot, straight from the wok, or at room temperature. Before presenting, generously garnish the shrimp with the 2 tablespoons of minced parsley, 2 tablespoons of minced fresh cilantro, and the reserved sliced scallion greens. The vibrant greens will add a pop of color and a fresh, oniony contrast to the rich, peppery shrimp.

Expert Tips & Tricks

To elevate your Richmond Peppered Shrimp from delicious to truly exceptional, consider these insider insights. The quality of your shrimp is paramount; opt for large or jumbo, fresh shrimp for the best texture and flavor. When mincing ginger and garlic, aim for a fine mince to ensure they distribute evenly and their flavors meld seamlessly into the sauce. For those who enjoy a spicier kick, don’t hesitate to increase the crushed red pepper flakes or even add a touch of Sriracha to the sauce mixture. The key is balance; taste and adjust the black pepper and red pepper flakes to your preference. Preparing the sauce mixture in advance can streamline the cooking process, allowing you to simply add it to the wok when the shrimp are ready.

Serving & Storage Suggestions

Richmond Peppered Shrimp is wonderfully versatile. It shines as a standalone appetizer, perfect for sharing at gatherings. The vibrant colors and bold flavors make it an instant crowd-pleaser. For a more substantial meal, consider serving it over steamed jasmine rice, which will soak up the delicious sauce beautifully, or alongside a crisp green salad with a light vinaigrette to provide a refreshing contrast. If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. While it’s best enjoyed fresh, the flavors can meld and deepen overnight. To reheat, gently warm the shrimp in a skillet over low heat, adding a tablespoon of water or a splash of sherry if the sauce seems too thick. Avoid microwaving, as this can toughen the shrimp.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	142.2 kcal
Calories from Fat
Total Fat	4.6 g	7%
Saturated Fat	0.7 g	3%
Cholesterol	143.2 mg	47%
Sodium	876.8 mg	36%
Total Carbohydrate	6.3 g	2%
Dietary Fiber	0.8 g	3%
Sugars	3.4 g	13%
Protein	16.3 g	32%

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Variations & Substitutions

While the classic Richmond Peppered Shrimp is a triumph, feel free to explore delightful variations. For a gluten-free option, ensure your dark soy sauce is certified gluten-free; tamari is an excellent substitute. If you’re not a fan of peanut oil, a high-smoke-point oil like avocado oil or grapeseed oil will work equally well. For a touch of sweetness, some cooks like to add a teaspoon of honey alongside the brown sugar. If you want to introduce a different aromatic dimension, consider adding a finely minced shallot along with the white parts of the scallions.

FAQs

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp, but ensure they are completely thawed and thoroughly patted dry before cooking to avoid a watery sauce.

Q: How can I make the sauce spicier?
A: Increase the amount of crushed red pepper flakes, or add a dash of your favorite hot sauce to the sauce mixture before cooking.

Q: What is the best way to prevent the shrimp from becoming tough?
A: The key is to cook the shrimp in two stages: a quick sear in hot oil, and then a final simmer in the sauce for just a few minutes until opaque. Overcooking is the primary culprit for tough shrimp.

Q: Can I prepare this dish ahead of time?
A: The sauce can be made a day in advance and stored in the refrigerator. However, it’s best to cook the shrimp and combine it with the sauce just before serving for optimal texture.

Q: What type of sherry wine is recommended?
A: A dry sherry like Fino or Amontillado is ideal, as it complements the savory and peppery notes without adding excessive sweetness. Madeira wine offers a richer, slightly sweeter profile if that is preferred.

Final Thoughts

Richmond Peppered Shrimp is more than just a recipe; it’s an invitation to experience a vibrant fusion of flavors that is both sophisticated and comforting. Whether you’re hosting a lively gathering or seeking a quick yet impressive weeknight meal, this dish delivers. I encourage you to try it, savor each peppery bite, and perhaps discover your own cherished memories in its delicious embrace. Serve it with a chilled glass of crisp white wine or a light lager, and let the flavors transport you. I’d love to hear about your culinary adventures with this remarkable shrimp dish!