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Splendid Table Ginger-Caramel Shrimp

Heather's picture

Splendid Table Ginger-Caramel Shrimp (post #63028)

Heather on Fri, 10/02/2009 - 03:02
in

I know the Ginger-Caramel Shrimp recipe from Splendid Table How to Eat Supper has been discussed before but I couldn't find it in Search. I finally tried this tonight and it's delicious!

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Gretchen's picture

(post #63028, reply #1 of 18)

by Gretchen in reply to Heather [original] on Fri, 10/02/2009 - 11:07

Oh, where is THAT recipe. That sounds perfect for a dinner that DDIL will like--along with everyone else!! TIA

Gretchen

Gretchen
dorcast's picture

(post #63028, reply #2 of 18)

by dorcast in reply to Heather [original] on Fri, 10/02/2009 - 11:28

Funny, I made it again last night. It's so quick, easy and delicious.

Gretchen - here it is. In the book she notes that if you use fresh shrimp, use cold water for the brine, and marinate in the refrigerator

http://www.boston.com/lifestyle/food/articles/2008/05/07/plumped_ginger_caramel_shrimp/

Gretchen's picture

(post #63028, reply #3 of 18)

by Gretchen in reply to Anonymous [original] on Fri, 10/02/2009 - 11:55

Oh, thank you. How perfect. That would make a great hors d'oeurves also. I remember when it was posted, and I probably have it in a stack, but NOW it is on top!!  To the beach next week!!

Gretchen

Gretchen
Heather's picture

(post #63028, reply #4 of 18)

by Heather in reply to Anonymous [original] on Fri, 10/02/2009 - 14:36

Thanks for posting the recipe, Dorcast.
I have a note in my book from a comment in the earlier thread--do not brine any longer than 20 minutes. I peeled my shrimp before brining so I could devein them.

Gretchen's picture

(post #63028, reply #5 of 18)

by Gretchen in reply to Anonymous [original] on Fri, 10/02/2009 - 14:58

Shrimp is the only thing I do brine, and 30 minutes is my top time--close enough. Thanks for the reminder.

Gretchen

Gretchen
Heather's picture

(post #63028, reply #6 of 18)

by Heather in reply to Anonymous [original] on Fri, 10/02/2009 - 15:18

I'm not a briner either, but I will make an exception for these delicious shrimp.

Adele's picture

(post #63028, reply #7 of 18)

by Adele in reply to Anonymous [original] on Fri, 10/02/2009 - 15:25

I brined shrimp for the first time last week and it does make a difference!  Whodda thunk it? ")

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Gretchen's picture

(post #63028, reply #8 of 18)

by Gretchen in reply to Anonymous [original] on Fri, 10/02/2009 - 16:44

Oh, it really does, and particularly with frozen shrimp.   ;o)

Gretchen

Gretchen
evelyn's picture

(post #63028, reply #9 of 18)

by evelyn in reply to Heather [original] on Fri, 10/02/2009 - 18:41

that sounds so good! Definitely need to try it and fast (maybe make my dinner party this month). If you were to serve it on a bed of greens, what greens and dressed?

In life, learn the rules so that you know how to break them properly.

In life, learn the rules so that you know how to break them properly.
Heather's picture

(post #63028, reply #10 of 18)

by Heather in reply to Anonymous [original] on Fri, 10/02/2009 - 19:25

The shrimp end up with small amount of oil/ginger/garlic sauce, you could build on those flavors for a dressing. You wouldn't want greens that were too delicate in texture, or any that were strongly flavored. I'm eating some very green romaine at the moment, that would work.

evelyn's picture

(post #63028, reply #11 of 18)

by evelyn in reply to Anonymous [original] on Fri, 10/02/2009 - 20:01

thanks. :-)

In life, learn the rules so that you know how to break them properly.

In life, learn the rules so that you know how to break them properly.
kathymcmo's picture

(post #63028, reply #12 of 18)

by kathymcmo in reply to Heather [original] on Mon, 10/05/2009 - 02:50

Made this tonight and it was really tasty.


I didn't look closely enough at the recipe before I went to the store, so had a bit of a problem with the brine requirement for 1/3 cup chile powder. Didn't have any! Except chipotle powder and that little jar of aleppo chile powder that I got when we went to Penzey's.


Didn't want to waste that for a brine so I Madmommed some of the chipotle with a lot of cumin. It came out great anyway.

Heather's picture

(post #63028, reply #14 of 18)

by Heather in reply to Anonymous [original] on Mon, 10/05/2009 - 03:35

I was shocked at the amount of chile powder too. I wonder how much of the flavor actually gets into the shrimp in 20 minutes?

kathymcmo's picture

(post #63028, reply #15 of 18)

by kathymcmo in reply to Anonymous [original] on Mon, 10/05/2009 - 03:48

I don't know. There was a note saying "yes you really do need this much chile powder" but I'll have to buy some "cheap stuff" for this, since I'll definitely make it again.

Heather's picture

(post #63028, reply #16 of 18)

by Heather in reply to Anonymous [original] on Mon, 10/05/2009 - 03:51

The big jar from Costco would be a good idea, rather than Penzeys. ;-)

kathymcmo's picture

(post #63028, reply #17 of 18)

by kathymcmo in reply to Anonymous [original] on Mon, 10/05/2009 - 04:53

My local independent grocery store has large containers in their Mexican section, which I never ever considered getting, but now I think I will just for this dish. It was really good.

Gretchen's picture

(post #63028, reply #18 of 18)

by Gretchen in reply to Anonymous [original] on Mon, 10/05/2009 - 11:55

It really calls for "chili" powder, not "chile" powder, so I would guess it is the mix, not the pure powder.

Gretchen

Gretchen
ICDOCEAN1's picture

(post #63028, reply #13 of 18)

by ICDOCEAN1 in reply to Heather [original] on Mon, 10/05/2009 - 03:32

I don't have the time to read further, but this is a favorite recipe of mine and has had many responses in the past...love it when the freezer is full of shrimp for the year.