Salt and Pepper Shrimp With Crispy Polenta
Ingredients
- 2¼ tsp. freshly ground pepper
- 2¼ tsp. ground Sichuan peppercorns
- 1½ tsp. sugar
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
- 1 lb. medium shrimp, peeled, deveined, tails left on
- ⅓ cup cornstarch
- ⅓ cup (or more) vegetable oil
- 1 16–18-oz. tube precooked polenta, cut into 1" cubes
- 5 Fresno chiles, thinly sliced
- 1 bunch scallions, cut into 2" pieces, white pieces halved if thick
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