Do you listen to National Public Radio (NPR)? I listen to NPR all the time. However, one program I wish I could listen to is The Splendid Table with Lynn Rossetto Kasper and Sally Swift. Unfortunately, I do not get that program on the NPR station that I listen to. But Kasper and Swift have written a cookbook called The Splendid Table’s how to eat supper: recipes, stories, and opinions from public radio’s award-winning food show. Upon looking through the book, the recipes appeared to be very easy and quick.
One night, I was just having a terrible time deciding what to fix for dinner. I really did not have much in my pantry or in the refrigerator. I just had a bag of frozen shrimp in the freezer. I remembered seeing in The Splendid Table book, a recipe for a ginger caramel shrimp dish and I decided to try it. The preparation time for this recipe was about 25 minutes. I though I would have some for the next day but at the end of dinner there was nothing left on the platter. Here is the recipe.
Plumped Ginger-Caramel Shrimp
1/2 Cup Salt
1/3 Cup Sugar
1/3 Cup medium hot chili powder (I only had hot chili powder)
2 quarts warm water
1 and 1/2 pounds large frozen shrimp (I only had 1 pound and the shrimp were peeled)
4 Large garlic cloves
One 4-inch piece fresh peeled ginger
4 Tablespoons expeller-pressed or cold-pressed canola oil or othe mild oil (I had canola oil, but I am not sure how it was pressed.
1/4 to 1/2 teaspoon fresh ground pepper
4 teaspoons sugar
1. In a medium bowl, blend the salt, sugar, and chili powder in the warm water. Drop in the shrimp, and let stand at room temperature for 20 minutes.
2.Drain the shrimp, peel off the shells if necessary, and pat the shrimp dry.
3. Chop the garlic and ginger together into 1/8 inch pieces. Heat the oil in a straight-sided 12-inch saute pan over medium-high heat. Stir in the garlic ginger mixture, the pepper, and a sprinkle of salt. Cook for 1 minute, stirring with a wooden spatula. Blend in the sugar and keep stirring until the garlic is pale gold. Do not let the pieces get dark brown.
4. Immediately drop in the shrimp and stir for another 1-2 minutes or until the shrimp are turning pink and are barely firm. Turn the shrimp into a serving bowl. Taste them for seasoning, adjust as necessary, and serve hot or warm
With rice and stir fry vegetables, you have a quick and easy meal.
I also tried the macaroni and cheese recipe from the book and it was very good. It is time consuming, but I would definitely make it again. So, if you need some great recipes and can not hear the Splendid Table on NPR, then check out the book at the library. If you try any of the recipes, be sure and let me know what you think.