In keeping with my resolution to try new recipes, tonight I decided to try a recipe from How to Eat Supper. This is a great book. I’ve tried a few things from it over the last 6 months and I have not been disappointed by anything. In fact, I’ve been wow-ed by the result of each recipe. I bought it when I saw the review from Angry Chicken. I read through a lot of the stories on the day I bought it. It’s really a great book.
I think next time I will measure more carefully and use regular sugar (I was out, so I used brown sugar tonight). Here’s the thing with me and recipes… I tend to take them as suggestions a lot of the time. I try to be more careful the first time I make something, but I still have a hard time measuring everything precisely if its all going into a pan (as opposed to a mixer… since usually the mixer means I’m baking and baking is a little more like chemistry. Although I did treat chemistry much the same way I treat cooking now… I’d add a bit more of this and smidge of that just to see what would happen. Hmm.)
The result tonight was great, but it did not have the same sticky caramel-looking coating shown in the picture in the book. Not like a crazy caramel sauce, just a nice thick glaze. My sauce was more runny… but tasted so good. I love shrimp. And the ginger-garlic with a little sweetness. I had to force myself to stop eating.
As an added bonus, start to finish it took less than 30 minutes.
Plumped Ginger-Caramel Shrimp
from The Splendid Table’s How to Eat Supper
1/2 cup kosher or sea salt (not iodized)
1/3 cup sugar
1/3 cup medium-hot chile powder [* I used cayenne… but not a 1/3 cup. more like 1/6]
2 quarts warm water
1 1/2 pounds large frozen shrimp (in or out of their shells; organic if possible) [* I used shelled and cleaned frozen shrimp which made it really simple]
4 large garlic cloves
One 4-inch piece fresh peeled ginger
4 tablespoons expeller-pressed or cold-pressed canola oil or other mild oil
1/4 to 1/2 teaspoon fresh ground black pepper
4 teaspoons sugar
1. In a medium stainless or glass bowl, blend the salt, sugar, and chile powder in warm water. Drop in 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 the shrimp dry.
3. Chop the garlic and ginger together into 1/8 inch pieces. Heat the oil in a straight-sided 12-inch sauté pan over medium-high heat. Stir in the garlic-ginger mixture, the pepper, and a sprinkle of salt. Cook for 1 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, or until the shrimp are turning pink and are barely firm. Turn the shrimp into a serving bowl. Taste them for seasoning, adjust as necessary, and serve hot or warm.