ginger caramel shrimp

dsc_0476This was SO delicious ! It’s got great depth of flavor. A little sweet and a little savory. My favorite. If I may make a suggestion: prepare all the ingredients ahead of time and put them to the side of the saute pan so they are ready to add when you need them. The cooking time is VERY quick so there isn’t any time to prep as you go. This can be served fresh off the saute pan or warm/almost room temperature. I’ve adapted this recipe from one of my treasured cookbooks The Splendid Table’s How to Eat Supper.   Side note: If you allow the shrimp to cook too long – they become tough and rubbery. Side Note #2 – your eyes have not deceived you  — the amount of chili powder called for is not a mistake. It truly serves as the basis of the marinade’s flavor boost.

Marinate:
1  1/2 pounds wild shrimp
1/3 cup kosher or sea salt (not regular salt)
1/4 cup agave nectar or honey
1/4 cup medium-hot chili powder
4 cups warm water (if using frozen shrimp – use COLD water)

Saute:
4 large garlic cloves, minced
1  four inch piece of ginger, freshly peeled and finely grated
4 tblsp grapeseed oil
a few turns of the pepper mill
1 tblsp agave nectar or honey

  1. Marinate the shrimp in a stainless steel or glass bowl – for 20 minutes while you are prepping the other ingredients.
  2. Drain the shrimp and de-shell if you like.
  3. Heat the grapeseed oil in a saute pan over medium high heat. Stir in the garlic and ginger and cook for only 1 minute – making sure to stir constantly with a wooden spoon.
  4. Add the shrimp and cook for 2 minutes, stirring, until the shrimp are turning pink and are only slightly firm. Add the pepper and remove from the heat.
  5. If you are using frozen shrimp, your cooking time will increase to 5-7 minutes.

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This entry was posted on Sunday, May 10th, 2009 at 8pm and is filed under fish, main course. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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