Plumped ginger-caramel shrimp

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May 7, 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"