Look at those shrimp.
Don’t they look like they’re having a great time….doing the backstroke for 20 minutes or so in a sweet and spicy chile powder brine waiting on you to chop fresh garlic and ginger and throw that in a very hot pan with a couple of swirls of extra virgin olive, freshly ground black pepper and a bit of salt.
This goes so fast, you know…the garlic goes a lovely warm gold, vanilla sugar is sprinkled on top, the shrimp do a swan dive into the hot pan and you cook them until they get that pinky soft color that makes you say…oh. My. god…now this is going to be a good supper!
You can also add a bit of blanched asparagus or sugar snaps in you’re of a mind to have a bit of veg with your dinner.
Plumped Ginger Caramel Shrimp
Adapted from The Splendid Table ‘s How to Eat Supper
½ cup kosher salt (not iodized)
1/3 cup vanilla sugar
1/3 cup medium hot chile powder
2 cups warm water
1-½ pounds large frozen shrimp
6 large garlic cloves,
1 4 inch piece fresh peeled ginger
A couple of good swirls extra virgin olive oil
Freshly ground black pepper
1 tbsp vanilla sugar
In a medium glass bowl, blend salt, sugar, chile powder in warm water and add the shrimp. Let stand 20 minutes.
Drain the shrimp, peel off shells if you need to…pat the shrimp dry.
Chop garlic and ginger together. Heat oil in large heavy skillet over medium high heat. Add the garlic and ginger , pepper to taste and a good pinch of coarse salt. Cook for a minutes, stirring with wooden spatula, blend in the sugar and keep stirring until garlic is pale gold. Immediately add the shrimp and stir until the shrimp are pink and barely firm.
You can toss in a bit of blanched asparagus or sugar snap peas if you like.
You can serve over rice or eat straight out of the pan.
This is wondrous.
Serves 3 generously. The Splendid Table says 4...but they don’t live at our house!!!
Click here for a printable recipe!
One Year Ago on Feeding Groom