Plumped Ginger Caramel Shrimp

By garciamoss

Ingredients

• Brine:
• 1/2 cup salt (Kosher or sea salt -- not iodized)
• 1/3 cup sugar
• 1/3 cup medium-hot chile powder
• 2 quarts warm water
• 1-1/2 pounds large frozen shrimp (in out or out of their shells; organic if possible)
• Sauté:
• 4 tablespoons expeller pressed canola, or other mild oil
• 4 large garlic cloves
• 4-inch piece ginger, peeled
• 1/4 to 1/2 teaspoon fresh-ground black pepper
• Salt to taste
• 4 teaspoons sugar

Details

Adapted from splendidtable.org

Preparation

Step 1

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 20 minutes while you set up the rest of the meal.

2. Drain the shrimp, peel off their shells if necessary, and pat the shrimp dry. Chop the garlic and ginger together into 1/8-inch pieces. Heat the oil in a straight-sided 12-inch sauté pan over medium high. Stir in the garlic, ginger, 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.

3. Immediately drop in the shrimp and stir another 1 to 2 minutes, or until shrimp are turning pink and are barely firm. Turn the shrimp into a serving bowl. Taste them for seasoning, adjust, and serve hot or warm.