Plumped Ginger-Caramel Shrimp
"From the Splendid Table's How to Eat Supper."
photo by alligirl
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Brine
- 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)
-
Saute
- 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
- 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.
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Reviews
-
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.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
