Ledson Winery and Vineyards

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Szechuan Pepper Shrimp
paired with our Napa Valley Sauvignon Blanc

By Justin Bruckert, Executive Chef
Centre du Vin at the Ledson Hotel


Part One: Ingredients
2 lbs 16-20 count shrimp (raw)
1 ˝ Tbsp Szechuan peppercorns
1 Tbsp flaked sea salt
3 Tbsp rice flour
3 Tbsp peanut oil

Part Two: Ingredients
2 tsp sesame oil
2 red chili peppers, seeded and chopped
13oz Napa cabbage (shredded)
2 Tbsp lime juice
2 Tbsp soy sauce
1/3 cup cilantro leaves

Part One Directions
Peel and clean shrimp. Toast peppercorns in a dry sauté pan 1 - 2 minutes to release flavor. Place peppercorns, salt, and rice flour in a mortar and pestle and grind to coarse powder. Toss shrimp in the mixture. Heat peanut oil over medium heat and sauté shrimp 1 - 2 minutes per side. Remove and drain on paper towels.

Part Two Directions
Heat sesame oil over high heat in sauté pan. Add chili peppers for one minute. Add cabbage, lime juice, and soy sauce. Stir-fry for 2 minutes. Remove from heat and add cilantro. Portion onto plates. Top with shrimp and serve with steamed rice.

A mouthwatering fruit parade of ripe apple and tropical fruit, the Napa Valley Sauvignon Blanc is the perfect match for this spicy, tangy dish. With each sip, you’ll know why this wine won “Best of Class,” Double Gold and 93 Points. We give this incredible pairing a Double Gold, too!