Plumped ginger-caramel shrimp

May 07, 2008

Serves 4

BRINE

1/2 cup kosher salt (not iodized) 1/3 cup sugar 1/3 cup medium chili powder 2 quarts warm water 1 1/2 pounds large frozen shrimp (in or out of their shells) 1. In a medium bowl, combine the salt, sugar, chili powder, and warm water.

2. Add the shrimp and set aside for 20 minutes.

SAUTE

1/4 cup canola oil 4 cloves garlic, coarsely chopped 1 piece (4-inches) fresh ginger, coarsely chopped 1/4 teaspoon ground black pepper, or to taste Salt to taste 4 teaspoons sugar 1. Drain the shrimp, peel off their shells, if necessary, and pat the shrimp dry.

2. In a large deep skillet, heat the oil over high heat. Add the garlic, ginger, pepper, and a pinch of salt. Cook, stirring constantly, for 1 minute.

3. Blend in the sugar and continue stirring until the garlic is pale gold; do not let it get dark brown.

4. Drop in the shrimp and cook, stirring constantly, for 1 to 2 minutes or until they are bright pink and barely firm.

Adapted from "The Splendid Table's How to Eat Supper"