1/4 cup kosher salt
2 T brown sugar
1 T soy sauce
4 cups water
1 cup ice cubes
1 1/2 pound large shrimp shells removed, deveined, brined, and dried.
1 T butter
2 T olive oil
2 gloves garlic minced
1 container Maya Kaimal Coconut Curry Simmer Sauce*
1 red pepper chopped
1 serrano chili seeded and diced
2 T olive oil
1 15 ounce can small baby corn cut into 1 inch pieces
1/2 cup of water
3 T cilantro chopped
Add salt,sugar, and soy sauce to water and mix until salt and sugar dissolved. Add shrimp and ice cubes to brine. Brine 15-20 minutes. Remove shrimp, shell, devein, and dry.
Add butter and olive oil to large skillet over medium high heat and add garlic. Cook a couple of minutes until fragrant then add shrimp. Cook a few minutes and turn over and finish cooking on other side until light pink and opaque. Remove to plate and set aside. Add olive oil to small Dutch oven or large skillet. Add Serrano chili and red pepper. Cook 4-6 minutes over medium heat. Lower heat and add curry sauce,shrimp with juices and baby corn,simmer a few minutes until shrimp is heated. If sauce becomes to thick add water and mix. Serve over Jasmine rice or quinoa with cilantro and lime wedges.
*Maya Kaimal has refrigerated and shelf stable sauces. I use the refrigerated sauces. Our Costco carries a double package of their Vindaloo Indian Simmer Sauce and Coconut Curry Simmer Sauce in the refrigerated section.