Plumped Ginger-Caramel Shrimp | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Plump Louisiana shrimp in a ginger-caramel sauce, perfect for a special main course. Served from How to Eat Supper.
Ingredients
- ½ cup kosher or sea salt (not iodized)
- ⅓ cup sugar
- ⅓ cup medium-hot chile powder
- 2 quarts warm water
- 1½ pounds large cleaned Louisiana shrimp
- 4 tablespoons canola oil
- 4 large garlic cloves, ⅛ inch dice
- 1 4-inch piece of peeled fresh ginger, ⅛ inch dice
- salt and black pepper to taste
- 4 teaspoons sugar
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