Plumped Ginger Caramel Shrimp

photo 3-154

 

If you aren’t familiar with Lynne Rossetto Kasper’s The Splendid Table it is time you check it out. A regular feature on NPR, Kasper explores all aspects of food in what is my favorite weekly hour of radio. And she has podcasts too. When I lived in Washington D.C. listening to podcasts made my Metro commutes (relatively) painless. The Splendid Table franchisee includes cookbooks and a website that is filled with flavorful, interesting, and easy dishes and this recipe for plumped ginger caramel shrimp is just one of them.

I’ve been a long time fan of brining poultry but never thought to brine shrimp. But why not? Brining infuses proteins with flavor and ensures that they don’t dry out while cooking. And brining is really easy. Now brining a turkey may prove to be a challenge due to its size, but shrimp is totally doable. And because shrimp are so delicate, the brining takes just minutes rather than hours. Your results will be sure to please.

PLUMPED GINGER CARAMEL SHRIMP

For the brine:

1/2 cup sea salt

1/3 cup sugar

1/3 cup medium-hot chile powder

2 quarts warm water

1 1/2 pounds large frozen shrimp, shelled

For the saute:

4 tablespoons canola oil

4 large garlic cloves

4 inch piece ginger, peeled

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

4 teaspoons sugar

Cooked jasmine rice for serving

  • In a large glass bowl, combine the salt, sugar and chile powder in the warm water.
  • Place the shrimp in the bowl and allow to sit for 20 minutes.
  • Drain the shrimp and pat them dry.
  • Dice the garlic and the ginger into 1/8 inch pieces.
  • Heat the oil in a 12 inch saute pan set over medium high heat.
  • Add the garlic, ginger, pepper and salt.
  • Stirring constantly cook for 1 minute.
  • Stir in the sugar and continue to cook until the garlic turns a pale golden brown. Do not allow it to become too dark.
  • Add the shrimp and cook for 1 to 2 minutes, or until the shrimp are pink and barely firm.
  • Serve over rice.
Serves 4

 

Advertisements

Tagged: , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Part aged wisdom, part trashy yumminess, always slightly salted observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Savory Simple

Everyday Gourmet Recipes

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: