Plumped Ginger-Caramel Shrimp
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
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
- 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.
- Drain the shrimp, peel off their shells if necessary, and pat them dry.
- 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.
- 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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RECIPE SUBMITTED BY
zeldaz51
United States
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