Black Pepper Caramel Shrimp

S INCE THIS SYRUP WILL keep for months, you can make Black Pepper Caramel Shrimp whenever you want. The syrup is also delightful over ice cream—or mix it in a ratio of one to three with vanilla-flavored vodka for a golden caramel martini. MAKES ABOUT 1 CUP

INGREDIENTS:

1 cup sugar 2⁄3 cup boiling water

Place the sugar in a large heavy skillet over high heat and stir constantly until the sugar completely melts and turns amber; it should resemble maple syrup. Immediately remove the pan from the heat and add the water. Be careful: the syrup will boil wildly and splatter when you add the water, so stir in water with a long-handled wooden spoon to avoid burns. Some of the syrup may seize into a hard clump on the bottom of the pan. If this happens, place the pan back over low heat and stir until the caramel is dissolved and the syrup is smooth. Let cool completely. (The syrup can be kept covered at room temperature for up to 3 months.)

BANANA BLACK PEPPER CARAMEL SHRIMP Add 1 large banana, thinly sliced, with the fish sauce.

BLACK PEPPER CARAMEL ROCK SHRIMP Substitute 1 pound peeled and cleaned rock shrimp for the medium shrimp.

BLACK PEPPER CARAMEL SHRIMP AND BEEF Reduce the shrimp to 1⁄2 pound, and stir-fry 1⁄2 pound thinly sliced top round or sirloin with the shrimp.

CINNAMON BLACK PEPPER CARAMEL SHRIMP Add 1 teaspoon ground cinnamon with the black pepper.

MALAYSIAN-INSPIRED BLACK PEPPER CARAMEL SHRIMP Add 1 tablespoon tamarind syrup (see Source Guide, page 239) and 1⁄4 teaspoon grated nutmeg with the fish sauce.

SPICY BLACK PEPPER CARAMEL SHRIMP Add 1 green or red bell pepper, cored, seeded, and sliced, with the garlic. Add 2 tablespoons minced ginger and 1⁄4 cup tightly packed chopped basil with the fish sauce.