Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Sweet and Sour Shrimp


    Source of Recipe


    food network
    6 tablespoons chicken stock or water
    3 tablespoons ketchup
    3 tablespoons sugar
    3 tablespoons pineapple or orange juice
    2 tablespoons 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 peanut or vegetable oil
    1 cup thinly sliced onions
    1 cup 1-inch chunks green bell peppers
    1 cup pineapple chunks
    12 maraschino cherries
    6 tablespoons thinly sliced green onions
    Hot white rice, 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, cherries, and green onions. Cook until the sauce is thick, about 1 minute.

    Remove from the heat and serve over rice.



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |