Garlic, ginger and chili shrimp on saffron rice is a fast but very tasty meal
First brine the shrimp. Mix 1/4 C. kosher salt with 2-1/2 T. sugar, 2-1/2 T. chili powder and 4 C. water. Whisk until the salt and sugar melts. Add 2 pounds of shrimp and refrigerate for 30 minutes.
Finely dice 1/4 C. fresh ginger.
Finely dice 6 large garlic cloves.
Make some rice to serve the shrimp on. I made a saffron rice and sprinkled a bit of red pepper flakes in it.
Saute the ginger and garlic in 1/4 cup of oil for a couple minutes. Sprinkle the 4 tsp. of sugar over the garlic and ginger and cook for 1 minute. Drain the shrimp, add them to the pan and cook over high, stirring the shrimp.
Cook just until the shrimp are pink. This only takes a few minutes.
I have no idea how this photo came out so huge. Sprinkle shrimp with a bit more chili powder just before serving.