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Locanda's Anthony Strong Makes "Salt & Pepper Shrimp"

[Photo: Eva Frye ]

Yesterday we brought you Bourbon Steak's take on the classic Chinese dish Beef & Broccoli. Today, we bring you another of the five dishes created especially for Eater's first annual Chinese Food Week. Locanda joins in on the fun with executive chef Anthony Strong's take on the classic Cantonese salt and pepper shrimp: gulf shrimp "sale e pepe." Head-on Gulf shrimp is fried and then seared in extra virgin olive oil with ground coriander, black pepper (Strong's nod to Locanda's Roman inspiration), and cilantro to garnish. $11 on the bar menu each night this week. Remember there's no need to wait until a dish is featured here to try it. See the full list of participating restaurants and their specials right this way.

· All Chinese Food Week Coverage [~ ESF ~]


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