PLUMPED GINGER-CARAMEL SHRIMP
BRINE
- ½ cup kosher or sea salt (not iodized)
- â…“ cup sugar
- â…“ cup medium-hot chile powder
- 2 quarts warm water
- 1½ pounds large frozen shrimp (in or out of their shells; organic if possible)
- 4 large garlic cloves
- One 4-inch piece fresh peeled ginger
- 4 tablespoons expeller-pressed or coldpressed canola oil or other mild oil
- ¼ to ½ teaspoon fresh-ground black pepper
- Salt
- 4 teaspoons sugar
Instructions:
If there is one recipe in this book that is guaranteed to have your family moaning with gratitude, this is it.
- In a medium stainless or glass bowl, blend the salt, sugar, and chile powder in the warm water. Drop in the 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 the shrimp dry.
- Chop the garlic and ginger together into ⅛-inch pieces. Heat the oil in a straight-sided 12-inch sauté pan over medium-high heat. Stir in the garlic-ginger mixture, the pepper, and a sprinkle of salt. Cook for 1 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, or until the shrimp are turning pink and are barely firm. Turn the shrimp into a serving bowl. Taste them for seasoning, adjust as necessary, and serve hot or warm.