Plumped Ginger-caramel Shrimp

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1/2 cup kosher salt (not iodized) or 1/2 cup sea salt (not iodized)
• 1/3 cup sugar
• 1/3 cup medium-hot red chili powder (i used mulato)
• 2 quarts warm water
• 1 1/2 lbs large raw frozen shrimp
• 4 large garlic cloves
• one 4-inch piece fresh peeled ginger (i almost never peel ginger)
• 4 tablespoons canola oil or 4 tablespoons other mild oil
• 1/4-1/2 teaspoon fresh ground black pepper
• salt
• 4 teaspoons sugar

Recipe

• 1 brine the shrimp: combine salt, sugar, chile, and warm water in a medium bowl. drop in the frozen shrimp and let stand at room temperature for 20 minutes while you set up the rest of the meal.
• 2 drain the shrimp, peel off their shells if necessary, and pat them dry.
• 3 cook the shrimp: chop the garlic and ginger together into 1/8-inch pieces. heat the oil in a 12-inch, straight-sided saute pan over medium-high heat. stir in the garlic-ginger mixture, the pepper, and a sprinkle of salt. cook one minute, stirring with a wooden spatula. blend in the sugar and keep stirring until the garlic is pale gold. do not let the pieces get dark brown.
• 4 immediately drop in the shrimp and stir for another 1 to 2 minutes, until they are turning pink and barely firm. turn them into a serving bowl, adjust for seasoning, and serve hot or warm.