Plumped Ginger-Caramel Shrimp |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the Splendid Table's How to Eat Supper. Ingredients:
1/2 cup kosher salt (not iodized) |
1/3 cup sugar |
1/3 cup medium chili powder |
2 quarts warm water |
1 1/2 lbs large frozen shrimp (in or out of their shells) |
1/4 cup canola oil |
4 garlic cloves, coarsely chopped |
4 inches piece fresh ginger, coarsely chopped |
1/4 teaspoon ground black pepper (to taste) |
salt |
4 teaspoons sugar |
Directions:
1. For Brine: In a medium bowl, combine the salt, sugar, chili powder, and warm water.
2. Add the shrimp and set aside for 20 minutes.
3. For Saute: Drain the shrimp, peel off their shells, if necessary, and pat the shrimp dry.
4. In a large deep skillet, heat the oil over high heat. Add the garlic, ginger, pepper, and a pinch of salt. Cook, stirring constantly, for 1 minute.
5. Blend in the sugar and continue stirring until the garlic is pale gold; do not let it get dark brown.
6. Drop in the shrimp and cook, stirring constantly, for 1 to 2 minutes or until they are bright pink and barely firm.
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