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PLUMPED GINGER-CARAMEL SHRIMP




Source of Recipe


How to Eat Supper by Lynne Rossetto Kasper and Sally Swift


Recipe Introduction


''If there is one recipe in this book that is guaranteed to have your family moaning with gratitude, this is it,'' the authors write, adding this caution: ``Follow the directions to the letter. There is a fine line between caramelization and cremation.''

To make with fresh shrimp, use ice-cold water instead of warm, and marinate in the refrigerator.

'' A final note: ``One-third cup of chili powder is not an error. In a brine you need this much to end up with a subtle boost of flavors



Recipe Link: http://miamiherald.com

List of Ingredients




• ½ cup kosher or sea salt (not iodized) plus more for seasoning

• 1/3 cup plus 4 teaspoons sugar

• 1/3 cup medium-hot chili powder

• 2 quarts warm water

• 1 ½ pounds frozen shrimp (with or without shells)

• 4 large garlic cloves

• 1 (4-inch) piece fresh peeled ginger

• 4 tablespoons canola or other mild oil

• ¼ to ½ teaspoon freshly ground pepper



Recipe



In a medium stainless or glass bowl, blend the salt, 1/3 cup sugar, chili powder and 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 the shells, if necessary, and pat dry.

Chop garlic and ginger together into 1/8-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 a minute, stirring with a wooden spatula. Blend in the 4 teaspoons sugar and keep stirring until the garlic is pale gold. Do not let the pieces turn dark brown.

Immediately drop in the shrimp and stir for another 2 minutes or until the shrimp are pink and barely firm. Put the shrimp into a serving bowl, taste for seasoning and adjust if necessary. Serve hot or warm. Makes 4 servings.