Plumped Ginger-Caramel Shrimp Recipe


Brine Ingredients:

1/2 cup Trapani Fine Sea Salt

1/3 cup India Tree Caster sugar

1/3 cup Dark Ancho Chili Powder

2 quarts warm water

1-1/2 pounds large frozen shrimp (if you use fresh shrimp, use iced water instead of warm water) 

Saute Ingredients:

4 large garlic cloves

One 4-inch piece fresh peeled ginger

4 tablspoons Essential Pantry rice bran oil

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

Trapani Fine Sea Salt to taste

4 teaspoons India Tree Caster sugar


Plumped Ginger-Caramel Shrimp Recipe

Adapted from The Splendid Table's HOW TO EAT SUPPER, Kasper and Swift. Random House, 2008.

Our friend Ann loves this recipe. It is easy and the family eats it up.


1. In a medium stainless or glass bowl, blend the salt, sugar, and chile powder in the warm water. Drop in the shrimp, and let stand at room temperature for 20 minutes while you set up the rest of the meal. (If using fresh shrimp, marinate in the fridge.)

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.

4. Heat the oil in a straight-sided 12-inch saute pan over medium-high heat.

5. Stir in the garlic-ginger mixture, the pepper and a sprinkle of salt.

6. Cook for 1 minutes, stirring with a wooden spatula.

7. Blend in the sugar and keep stirring until the garlic is pale gold. Do not let the pieces get dark brown.

8. Immediately drop in the shrimp and stir for another 1 to 2 minutes, or until the shrimp are turning pink and are barely firm.

9. Turn the shrimp into a serving bowl. Taste them for seasoning, adjust as necessary, and serve hot or warm.

serves 4-6