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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.0
  • Total Fat: 15.3 g
  • Cholesterol: 106.4 mg
  • Sodium: 11,673.2 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 14.5 g

View full nutritional breakdown of Ginger-Caramel Shrimp calories by ingredient
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Ginger-Caramel Shrimp

Submitted by: MDTURCOTTE
Ginger-Caramel Shrimp

Introduction

the brine in this recipe makes the sodium look WAY higher than it actually is, please don't let that deter you from trying this the brine in this recipe makes the sodium look WAY higher than it actually is, please don't let that deter you from trying this
Number of Servings: 4

Ingredients

    Brine:
    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) [* I used shelled and cleaned frozen shrimp which made it really simple]

    Sauté:
    4 large garlic cloves
    One 4-inch piece fresh peeled ginger
    4 tablespoons canola oil or other mild oil
    1/4 to 1/2 teaspoon fresh ground black pepper
    Salt
    4 teaspoons sugar



Directions

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.


Serving Size: 4 servings (approx. 10 shrimp ea.)

Number of Servings: 4

Recipe submitted by SparkPeople user MDTURCOTTE.






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