Sweet and Sour Shrimp

 

Ingredients

• 6 tablespoons chicken stock
• 3 tablespoons ketchup
• 3 tablespoons brown sugar
• 3 tablespoons pineapple juice
• 2 tablespoons rice vinegar
• 2 teaspoons soy sauce
• 3/4 teaspoon crushed red pepper flakes
• 2 teaspoons cornstarch
• 1 pound shrimp
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 2 tablespoons vegetable oil
• 1 cup sliced onions
• 1 cup 1-inch chunks green bell peppers
• 1 cup pineapple chunks
• Hot rice (white or brown) accompaniment

To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.

In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.

In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.

Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. 

Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. 

Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples. Cook until the sauce is thick, about 1 minute.

Remove from the heat and serve over rice.

Modified version of Emeril Lagasse's Sweet and Sour Shrimp

Coconut Lime Shrimp Dinner

I finally got around to trying out the Coconut Lime Shrimp recipe I posted a couple of days ago. The recipe says to let the shrimp marinate for 4 hours but I let mine marinate while I was at work so it was more like 8-10 hours. I paired it with cilantro lime rice and a spicy mango & roasted eggplant salsa.
Cilantro Lime Rice

• 2 cups cooked Jasmine rice
• 1/4 cup cilantro
• juice of 1/2 large lime
• salt & pepper

1. Prepare Jasmine rice according to package directions. I prefer Jamine rice because it’s fragrant but you can substitute for your favorite white rice.
2. Roughly chop 1/4 of cilantro leaves.
3. In a large bowl combine the jasmine rice, cilantro and juice of half a large lime.
4. Add salt and pepper to taste.

 Spicy Mango & Roasted Eggplant Salsa

• 1 ripe mango, peeled and diced
• 1 small eggplant or 1/2 large eggplant
• 1/4 cup cilantro, chopped
• 1/4 cup cherry tomatoes, cut in half
• 1/2 small yellow or red onion, diced
• juice of 1/2 large lime
• 1/2 tbsp seasoned rice vinegar (optional)
• 1 tsp cayenne pepper
• 1 tsp chipotle powder
• salt & pepper

1. Heat grill or grill pan to medium. Slice the eggplant lengthwise into 1/4” thick pieces. Brush both sides with vegetable oil. Cook on grill for about 3-4 minutes each side. Side aside to cool.
2. In a bowl combine mango, cilantro, tomatoes, onion and cilantro. When eggplant has cooled, cut into small cubes and add to bowl.
3. Add juice of 1/2 a large lime, seasoned rice vinegar (optional), cayenne pepper, chipotle powder.
4. Toss ingredients together. Add salt and pepper to taste.