mix the cornstarch the black pepper a,d 3/4 tsp salt in a bowl
pat the shrimp dry and toss with the cornstarch mix.
heat the oil in a wok until a drop of water sizzles in it
working in 2 batches fry the shrimp about 1 minute a side
drain on paper towels
toss with the sichuan peppercorns, the remaining 3/4 tsp salt and the jalapeno

dice the tomatoes
in a small saucepan melt 2 Tbsp butter
add the shallots and cook over medium heat 3 minutes (dont let them color)
add the tomatoes and cook 4 more minutes
set aside

Season the fish with salt and pepper
Heat a medium saute pan over medium high heat
add oil.
when hot add the fish and saute 5-7 minutes flipping once or until cooked medium rare
remove to a plate and set aside
add the garlic to the pan and saute 30 seconds
add the wine,lemon juice and tomatoes
reduce until most of the liquid is gone
stir in the remaining butter and cook until the butter is melted.
add the fish and cook minute
serve,spooning some of the sauce over the fish
sprinkle with the parmesan cheese

mix everything but the salmon in a small bowl.
marinate the salmon about 30 minutes
preheat the grill to medium hot
place the soaked plank on the grill
when it begins to smoke lay the salmon on the plank
grill 10-12 minutes until it reaches a temperature of 140

This is a really good way to combine shrimp with a leafy green vegetable. If you dont like spicy omit the jalapeno,if you like it spice use a whole one instead.
the chinese broccoli and fermented black beans can be found in most asian markets. The black beans can be stored in an an airtight container indefinitely.
The seafood stock can be made ahead of time or you can use chicken stock instead

Main dish
stir together the rice wine,soy sauce,broth,cornstarch and sugar in a small bowl. set aside
seperate the stems from the leaves of the broccoli.
slice the stems into 2″ pieces
bring a large pot of salted water to a boil
add the stems and boil 3 minutes.
add the leaves and cook 3 more minutes
drain well set aside,covered with foil to keep warm
Heat a wok until very hot
add 1 Tbsp peanut oil
add the ginger and cook 10 seconds. Then add the garlic,black beans and jalapeno. stir fry 1 minute.
add the shrimp and stir fry until pink about 4 minutes.
stir the broth mixture and add to the shrimp. bring to a boil and cook 2 minutes,stirring. remove from heat and stir in the sesame oil.
serve over the broccoli

First make the stock
bring the water to a boil.
add the shrimp shells and simmer 30 minutes.
remove the shells and discard
add the clam base and stir to dissolve
set aside

Next make the sauce
in a medium saucepan cook the bacon until crispy. remove the bacon and reserve for later
pour off all but 2 Tbsp bacon grease
stir the flour into the bacon grease.
cook over low medium heat,stirring continuously until medium brown (5-10 minutes)
stir in the stock and the cream. bring to a boil and stir until thickened slightly (10 minutes or so)
stir in the worstershire and hot sauce.
set aside and keep warm

The Grits
add the butter to the stock. bring to a boil
stir in the grits and simmer 5 minutes,stirring often
add the cream,tomato paste and cheese.
cook another 3 minutes,stirring continually
set aside and keep warm

the shrimp
combine the cajum seasoning,paprika and italian seasoning in a bowl. add a few turns of fresh ground pepper. put the shrimp you shelled into a bowl. add the spice mixture and stir to mix well. Melt the butter in a 12″ skillet over medium heat. add the garlic and saute until fragrant. add the shrimp in a single layer. cook 2 minutes. flip the shrimp and cook more minutes or unitl the shrimp are cooked through. transfer the shrimp to a plate and add the pan drippings to the sauce.

divide the grits onto 4 plates. add 1/4 of the shrimp to each plate. drizzle the sauce over the shrimp. sprinkle with the reserved bacon

cut the kernels off the cobs and grate in a food proeessor
in a medium saucepan add the corn and stir in the milk. heat over medium heat 5 minutes,
stir in the cheese until melted,set aside and keep warm

heat 1 Tbsp oil in a large skillet. add the onion and cook over medium high heat 5-7 minutes until beginning to brown. Add the garlic and continue cooking 45 seconds. Add the wine and cook until the wine mostly evaporates. Add the tomatoes,bay leaves and cayenne. bring to a boil,reduce heat and simmer 10 minutes. remove from the heat and stir in the herbs. set aside and keep warm

for the shrimp
1 lb large shrimp,peeled and deveined
salt and pepper
1 Tbsp oil
heat the oil on a large skillet
add the shrimp and season with salt and pepper
cook over medium high heat 3 minutes,flip and cook 3 minutes more,until the shrimp are pink and firm

to serve
spoon the “grits” on a plate
add the shrimp and pour the sauce over it