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.