It has been a busy two months. I got a new job, which is awesome. We moved in a new appartment. Lots of changes and it feels so good even though our days seem to be too short to do what we’d like to do.
I am a heavy sleeper. I basically sleep 9 to 10 hours a night. I need it. Needless to say that, with winter coming and all these changes, it didn’t help.
I am going to try to be more present on here but since we don’t have the internet yet, it is a little bit difficult. I have so much recipes and travel posts to share with you. Just bare with me, we will get there.
Theses shrimps are delicious as a starter or in aperitif. It’s a recipe I highly recommend and I will do it as soon as I’ll be inviting some friends at our new house. It’s easy and in 30 minutes, you can serve it.
You can make it as a main course by serving it with noodles or rice !
Ginger & garlic shrimps (serves 3-4) :
- 1/4 cup kosher salt
- 7 tablespoons sugar
- 2-1/2 tablespoons chili powder
- 4 cups water
- 2 pounds shrimp, peeled and deveined (fresh or defrosted)
- 4 large garlic cloves, peeled and finely chopped (about 2 tablespoons)
- 1/4 cup vegetable oil
- One 4-inch x 1-inch piece fresh ginger, peeled and finely chopped (about 1/4 cup)
Put the chili, water, salt and 2 1/2 tablespoons of sugar in a mixing bowl. Whisk until sugar and salt are dissolved completely. Then, drop the shrimps in it for about 20 minutes.
Heat a pan with vegetable oil over medium heat. Fry your ginger and garlic for 1 minute, stirring constantly. Add the rest of the sugar, stir. Careful, garlic must not burn.
Add the shrimps to the pan after draining them. Cook for 4 minutes, stir constantly.