Plumped Ginger-Caramel Shrimp
The only word I can use for this is "luscious."
Plumped Ginger-Caramel Shrimp
From “The Splendid Table’s How to Eat Supper”
"If there is one recipe in this book that is guaranteed to have your family moaning with pleasure, this is it . . . Our only caution is to follow the directions to the letter. There is a fine line between caramelization and cremation."
BRINE
1/2 cup kosher or sea salt (not iodized)
1/3 cup sugar
1/2 cup medium-hot chile powder
2 quarts warm water
1 1/2 half pounds shrimp, in or out of their shell
SAUTE
4 large garlic cloves
One 4-inch piece fresh peeled ginger
4 tablespoons canola or other mild oil
1/4 to 1/2 teaspoon fresh-ground black pepper
Salt
4 teaspoons sugar
1. 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. (If you are using fresh or already thawed shrimp, use ice-cold water and marinate the shrimp in the refrigerator.)
2. Drain the shrimp, peel off their shells if necessary, and pat the shrimp dry.
3. Chop the garlic and ginger together into 1/8-inch pieces. Heat the oil in a straight-sided 12-inch saute 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.
4. Immediately drop in the shrimp and stir for another 1 or 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.
Plumped Ginger-Caramel Shrimp
From “The Splendid Table’s How to Eat Supper”
"If there is one recipe in this book that is guaranteed to have your family moaning with pleasure, this is it . . . Our only caution is to follow the directions to the letter. There is a fine line between caramelization and cremation."
BRINE
1/2 cup kosher or sea salt (not iodized)
1/3 cup sugar
1/2 cup medium-hot chile powder
2 quarts warm water
1 1/2 half pounds shrimp, in or out of their shell
SAUTE
4 large garlic cloves
One 4-inch piece fresh peeled ginger
4 tablespoons canola or other mild oil
1/4 to 1/2 teaspoon fresh-ground black pepper
Salt
4 teaspoons sugar
1. 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. (If you are using fresh or already thawed shrimp, use ice-cold water and marinate the shrimp in the refrigerator.)
2. Drain the shrimp, peel off their shells if necessary, and pat the shrimp dry.
3. Chop the garlic and ginger together into 1/8-inch pieces. Heat the oil in a straight-sided 12-inch saute 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.
4. Immediately drop in the shrimp and stir for another 1 or 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.
