SWEET GARLIC SHRIMP Ingredients :
For the Marinade1/4 cup kosher salt2 1/2 tablespoons sugar2 1/2 tablespoons chili powder4 cups water2 pounds (900g) shrimp, peeled and de-veined (defrosted)For Cooking1/4 cup vegetable oilFresh ginger, peeled and finely chopped (about 1/4 cup)4 large garlic cloves, peeled and finely chopped (about 2 tablespoons)4 teaspoons sugar Directions :In a medium bowl, combine the salt, sugar, chili powder and water.Whisk until the sugar and salt are dissolved.Drop in the shrimp and let stand at room temperature for 20 minutes.Heat the oil in a 12-inch sauté pan (preferably nonstick) over medium heat. Add the ginger and garlic and cook, stirring constantly for 1 minute.Add the sugar and continue stirring until the garlic is pale gold, 1-2 minutes more. Do not let the garlic turn dark brown.Drain the shrimp in a colander, and immediately add to the pan.Increase the heat to medium-high and cook, stirring constantly, until the shrimp are pink and barely firm, another 3-4 minutes.
Ingredients :
Directions :
For the Marinade
1/4 cup kosher salt
2 1/2 tablespoons sugar
2 1/2 tablespoons chili powder
4 cups water
2 pounds (900g) shrimp, peeled and de-veined (defrosted)
For Cooking
1/4 cup vegetable oil
Fresh ginger, peeled and finely chopped (about 1/4 cup)
4 large garlic cloves, peeled and finely chopped (about 2 tablespoons)
4 teaspoons sugar
In a medium bowl, combine the salt, sugar, chili powder and water.
Whisk until the sugar and salt are dissolved.
Drop in the shrimp and let stand at room temperature for 20 minutes.
Heat the oil in a 12-inch sauté pan (preferably nonstick) over medium heat. Add the ginger and garlic and cook, stirring constantly for 1 minute.
Add the sugar and continue stirring until the garlic is pale gold, 1-2 minutes more. Do not let the garlic turn dark brown.
Drain the shrimp in a colander, and immediately add to the pan.
Increase the heat to medium-high and cook, stirring constantly, until the shrimp are pink and barely firm, another 3-4 minutes.