Prep 30 mins
Cook 5 mins
From the Splendid Table's How to Eat Supper.
- 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)
- 4 teaspoons sugar
- For Brine: In a medium bowl, combine the salt, sugar, chili powder, and warm water.
- Add the shrimp and set aside for 20 minutes.
- For Saute: Drain the shrimp, peel off their shells, if necessary, and pat the shrimp dry.
- 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.
- Blend in the sugar and continue stirring until the garlic is pale gold; do not let it get dark brown.
- Drop in the shrimp and cook, stirring constantly, for 1 to 2 minutes or until they are bright pink and barely firm.
Loved it. I cooked it stove top but think I will like it even more charcoal grilled. Several friends I had over also loved it.
My mom's been telling me how great this recipe is, for quite a while. (She copied it from the cookbook, for me) Well, I finally tried it, last night, and wow, was she right! I did not use quite as much salt (about 1/4 cup) for the brine, because I have high blood pressure; and, I may leave it out, altogether, next time (or cut it down, even more) I didn't add any extra salt, after cooking, either. The cookbook says to be sure that you don't cut down on the chili powder (even though it sounds like a lot), because it really needs that much, to infuse it with some flavor. I think it's the fresh ginger that really adds to this dish. Whatever the reason, it's FANTASTIC, and so easy! Thanks for posting, so I could pass this on! :-)
Beautiful recipe, that goes together so quickly! Great meal, if you want to impress someone; I can't wait to share with my friends this summer! The brining method imparts a subtle flavor that comes through in the final dish. This is easy peasy to make, and the end result is succulent! Thanks for sharing a great recipe, Evelyn; I'll be making this again, and soon! Made for ZWT.