Plumped Ginger-Caramel Shrimp |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A little chile adds a lot of flavor. I am posting this as written in The Spendid Table's How to Eat Supper . Ingredients:
1/2 cup kosher salt (not iodized) or 1/2 cup sea salt (not iodized) |
1/3 cup sugar |
1/3 cup medium-hot red chili powder (i used mulato) |
2 quarts warm water |
1 1/2 lbs large raw frozen shrimp |
4 large garlic cloves |
one 4-inch piece fresh peeled ginger (i almost never peel ginger) |
4 tablespoons canola oil or 4 tablespoons other mild oil |
1/4-1/2 teaspoon fresh ground black pepper |
salt |
4 teaspoons sugar |
Directions:
1. Brine the shrimp: Combine salt, sugar, chile, and warm water in a medium bowl. Drop in the frozen shrimp and let stand at room temperature for 20 minutes while you set up the rest of the meal.
2. Drain the shrimp, peel off their shells if necessary, and pat them dry.
3. Cook the shrimp: Chop the garlic and ginger together into 1/8-inch pieces. Heat the oil in a 12-inch, straight-sided saute pan over medium-high heat. Stir in the garlic-ginger mixture, the pepper, and a sprinkle of salt. Cook one minute, stirring with a wooden spatula. Blend in the sugar and keep stirring until the garlic is pale gold. Do not let the pieces get dark brown.
4. Immediately drop in the shrimp and stir for another 1 to 2 minutes, until they are turning pink and barely firm. Turn them into a serving bowl, adjust for seasoning, and serve hot or warm.
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