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Plumped Ginger Caramel Shrimp

September 10, 2008

These shrimp are so good they it’s hard to believe they are easy and quick to make.  You can use them to top a salad or go along with any side dish.  They would even been a good appetizer at a party if you stick them with a skewer.  I recommend these to top the Farro Salad recipe.  This dish comes from the Splendid Table cookbook, but I halved the brine ingredients as I found the dish overpoweringly salty.  It serves 4, generously.Ingredients:


1/4 cup kosher or sea salt (not iodized)

3 T sugar

3 T chili powder

1 quart warm water

1 1/2 pounds large fresh or frozen shrimp, shelled


4 large garlic cloves

One 4-inch piece fresh peeled ginger

3-4 tablespoons canola oil or other mild oil

1/4 to 1/2 teaspoon fresh-ground black pepper

Salt, if needed

4 teaspoons sugar

In a medium bowl, blend the salt, sugar, and chili powder in the warm water. Add the shrimp, and let stand at room temperature for 20 minutes while you prepare the rest of the meal.  Drain the shrimp and pat dry.

Chop garlic and ginger together into 1/8-inch pieces. Heat the oil in large sauté pan over medium-high heat.  Stir in the garlic/ginger mixture, pepper, and a sprinkle of salt. Cook for 1 minute, stirring.  Blend in the sugar and keep stirring until the garlic is pale gold. Do not let the pieces get dark brown.  Immediately drop in the shrimp and stir for another 1 to 2 minutes, or until the shrimp are turning pink and are barely firm.  Remove from heat, taste for seasoning and serve hot or warm.

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