Plumped Ginger-Caramel Shrimp

From “The Splendid Table’s How To Eat Supper”

Cook and eat immediately.

Brine:

1/2 cup kosher or sea salt (not iodized)

1 1/2 pounds large frozen shrimp (in or out of their shells; organic if possible)

Saute:

4 large garlic cloves

4 teaspoons sugar

In a medium stainless or glass bowl, blend the salt, sugar and chili 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.

Drain the shrimp, peel off the shells if necessary and pat dry.

Chop the garlic and ginger together into 1/8 -inch pieces. Heat the oil in a straight-sided 12-inch 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.

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. Serves 4 generously.

Hint: One-third cup of chili powder is not an error. In a brine you need this much to end up with a subtle boost of flavors. Try it once, then tell us we are crazy.

Per serving: 285 calories; 15 g fat (1 g saturated fat; 47 percent calories from fat); 7 g carbohydrates; 262 mg cholesterol; 903 mg sodium; 28 g protein; 1 g fiber.