Sunday, December 22, 2013

Garlic Ginger Chili Shrimp on Saffron Rice

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.

Serve them over your rice.