SWEET AND SOUR SHRIMP
Steps:
- 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.
HOT AND SOUR SHRIMP SOUP
Provided by Florence Fabricant
Categories lunch, one pot, soups and stews, appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place mushrooms, lily buds and tree ears in hot water and allow to soak for 30 minutes. Drain, reserving the water.
- Discard the stems from the mushrooms and slice the caps. Cut away the hard ends of the lily buds and cut the tree ears in half.
- Bring stock to a simmer in a saucepan, add the soaking liquid, vinegar, soy sauce, mushrooms, lily buds and tree ears. Simmer for five minutes.
- Dissolve cornstarch in cold water and stir into the soup. Slice the tofu and add, along with the shrimp. When the soup returns to a simmer dribble in the egg slowly, stirring constantly. Season soup with hot chili oil to taste, dust with scallions and serve.
HOT AND SOUR SHRIMP SOUP
Garnish with fresh basil, if desired. Try using straw mushrooms in place of regular mushrooms. Break the noodles in half before cooking.
Provided by Kathleen Burton
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 23.7 g, Cholesterol 131.1 mg, Fat 4.3 g, Fiber 1.6 g, Protein 16.2 g, SaturatedFat 0.7 g, Sodium 996.4 mg, Sugar 9.1 g
SWEET-AND-SOUR SHRIMP SOUP
Provided by Molly O'Neill
Categories one pot, soups and stews, appetizer
Time 1h30m
Yield About 7 cups
Number Of Ingredients 14
Steps:
- To make the broth, peel the shrimp, saving the shells (about 5 cups). Refrigerate the shrimp. In a heavy pot, heat the oil over high heat. When nearly smoking, add the shells, lemongrass, ginger and chili powder and toss for 3 minutes, or until the shells are toasted. Add 8 cups water and tomatoes and bring to a boil. Reduce heat and simmer uncovered for 1 hour, or until reduced by half. Strain the broth through a fine sieve, pressing down on the shells to extract liquid. (You should have 5 cups; if you have less add water to equal 5 cups.) Discard solids.
- To make the soup, return the broth to the pot. Add the sesame oil, pineapple and fish sauce and simmer, uncovered, 10 minutes. Add the scallions, lime juice, sugar, and 1 pound of the reserved shrimp. (Save the rest for another use.) Heat until the shrimp are cooked through, about 5 minutes. Season with salt and pepper, stir in the cilantro and serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 634 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED TOMATO SOUP WITH SWEET AND SOUR SHRIMP
Provided by Marcus Samuelsson
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the soup: Prepare a grill over high heat. Brush the tomatoes, garlic and chile with 2 tablespoons of the olive oil, then grill until softened and slightly charred, turning occasionally, 5 to 10 minutes. Transfer to a blender with the lime juice, cucumber and the remaining 2 tablespoons olive oil and puree in batches until smooth. Fold in the basil and cilantro. Season with salt and black pepper. Refrigerate until chilled, 1 to 2 hours.
- For the shrimp: Combine the lemon juice, sugar, vinegar and soy sauce in a small saucepan. Bring to a boil over medium heat, and then reduce the heat and simmer for 5 minutes. Remove and let cool.
- Sprinkle the shrimp with salt and black pepper. Heat the olive oil in a large saute pan over high heat. Add the garlic and saute until just golden. Remove the garlic and discard. Add the shrimp and saute until cooked through and opaque, about 1 minute per side. Add the sweet and sour sauce and bring to a boil. Remove from the heat, let cool and stir in the sesame oil.
- To serve, divide the soup among 4 shallow soup bowls and place 2 shrimp in the center of each. Garnish with basil and cilantro.
SWEET AND SOUR SHRIMP
Asian-inspired sweet and sour shrimp stir-fry.
Provided by Lanzzz
Categories Shrimp Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
- Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
- Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
- Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
- Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
- Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
- Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
- Garnish each serving with green onions and sesame seeds.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 56.1 g, Cholesterol 172.5 mg, Fat 9.8 g, Fiber 2.4 g, Protein 25.2 g, SaturatedFat 1.6 g, Sodium 738.4 mg
SWEET AND SOUR SHRIMP
Tired of you usual shrimp recipes? Canned cherry pie filling adds convenience to this delightful dish that takes only minutes to prepare.-Cherry Marketing Institute.
Provided by Taste of Home
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- In a saucepan, combine pie filling, vinegar, brown sugar and ginger; mix well. Cook over medium heat until filling is hot and bubbly. Add green pepper, water chestnuts and shrimp. Cook over medium heat for 4-5 minutes or until shrimp are heated through. Do not over cook. Serve over rice.
Nutrition Facts :
SWEET AND SOUR SHRIMP
Delicious low-fat melding of sweet, sour and spicy flavors. Try it over couscous instead of rice. Try using 1/2 pound cooked chicken in place of the shrimp for a tasty alternative.
Provided by aspiring gourmet1
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Drain pineapple juice into a measuring cup and set both juice and chunks aside.
- Heat oil in wok or large skillet over high heat.
- Saute onion, pepper and garlic for 5 minutes.
- Combine soy sauce, vinegar, pineapple juice, brown sugar, granualted sugar, and cayenne in a large measuring cup. Mix well and pour over vegetables.
- Add pineapple chunks and shimp to wok and bring to a simmer.
- Combine cornstarch and water, then pour into wok.
- Cook for a few more minutes, stirring constantly until sauce thickens.
- Serve over rice or couscous.
Nutrition Facts : Calories 483, Fat 12.3, SaturatedFat 1.6, Cholesterol 371.4, Sodium 3461, Carbohydrate 48.3, Fiber 2.5, Sugar 34.8, Protein 44.8
SWEET AND SOUR SHRIMP & VEGETABLES
This is my version of sweet & sour shrimp. I've tried and tried to find the exact recipe I was looking for but never found it, so I just made my own! I hope you enjoy it :) I like to use fresh pineapple, but if you cant thats fine. The chunks are optional... I use them sometimes, and othertimes I just leave them out. Dont use a lot of pineapple chunks, because its too overwhelming! :)
Provided by love4culinary
Categories One Dish Meal
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet or in a wok, heat your oil to medium heat, and then add the carrot, tossing very frequently.
- Allow the carrot to cook for about 4 minutes.
- Then add your onion, and cook for another 4 minutes or so, and then add your garlic, cooking for another minute or so.
- In a liquid measuring cup, add your soy sauce, brown sugar, juice, vinegar and cayenne.
- Add your liquid mixture to the skillet and bring to a heavy simmer.
- Add your shrimp, and cook until your shrimp is done (pink on both sides) approximately 3-4 minutes.
- Don't overcook your shrimp.
- At this time, you can throw in your pineapple chunks if you wish to use them.
- While your shrimp is cooking, mix your cornstarch with approximately 4-5 tablespoons of water (just enough to make it a liquid mixture-you may need a little more or a little less because I never measure the amount of water I use).
- Add the cornstarch mixture to your pan, and sir constantly until thick- this will not take very long at all.
- You may turn your heat down to medium-low.
- Serve with rice.
- ENJOY!
Nutrition Facts : Calories 300.5, Fat 8, SaturatedFat 1.2, Cholesterol 147.2, Sodium 2018.1, Carbohydrate 37.4, Fiber 3.4, Sugar 23, Protein 20.7
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