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.
SWEET AND SOUR GLAZED SHRIMP
Mix Chinese plum sauce, ketchup and rice wine vinegar to get the perfect balance of flavors for this shrimp.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside.
- Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.
- Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.
SWEET AND SOUR SHRIMP (OR CHICKEN)
Make and share this Sweet and Sour Shrimp (Or Chicken) recipe from Food.com.
Provided by luvmybge
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine shrimp and 2 tablespoons of the cornstarch in bag; shake to coat.
- Drain pineapple, reserving juice (about 1/2 cup).
- Stir remaining 1 tablespoon cornstarch into reserved juice until smooth.
- Stir in tomato paste, vinegar, honey, soy and sesame oil until blended.
- Heat 1 tablespoon of the vegetable oil in nonstick skillet over medium-high heat.
- Add the shrimp and cook for about 3 minutes or until cooked through.
- Drain on paper toweling.
- Heat remaining oil in skillet.
- Add sweet peppers; stir-fry 6 minutes.
- Add onion, garlic, ginger; stir-fry 1 minute.
- Stir tomato mixture into skillet.
- Bring to boiling.
- Add shrimp and pineapple; heat through.
- Serve over rice.
- Garnish with slivered green onion, if you wish.
SWEET AND SOUR SHRIMP STIR-FRY
Steps:
- Prepare shrimp according to package directions and keep warm. Place a wok or a large saute pan over high heat. Add oil and stir-fry mix and cook, stirring constantly, for 3 minutes. Add sweet and sour sauce. Cook for 1 minute, stirring constantly. Fold in shrimp just until coated and serve mixture spooned over rice Food Safety Statement: -Keep frozen until ready to prepare. -Due to differences in appliances, cooking times may vary and require adjustment. -Microwaving not recommended. -For food safety this product must be cooked to an internal temperature of 165°F -Caution - Product will be hot!
SWEET & SOUR CHICKEN & SHRIMP
Make and share this Sweet & Sour Chicken & Shrimp recipe from Food.com.
Provided by AFWifey
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix all ingredients for batter and let sit for 10-15 minutes.
- While batter is resting in a medium saucepan combine sugar, cornstarch, pineapple juice, water, vinegar, & ketchup.
- Heat sauce mix over medium until it begins to boil, stir, and turn to low heat and simmer.
- Heat oil in skillet over medium high heat. Add chicken and shrimp.
- Fry chicken and Shrimp for about 5 minutes or until light golden brown.
- Drain on paper towels.
- When ready to serve, layer chicken, shrimp, and pineapple chunks over fried rice/white rice. Pour hot sweet and sour sauce over top.
SWEET AND SOUR SHRIMP STIR FRY
Make and share this Sweet and Sour Shrimp Stir Fry recipe from Food.com.
Provided by threeovens
Categories Chinese
Time 20m
Yield 8 appetizers, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in wok or large skillet over medium heat. Add celery, bell pepper, onion and ginger; stir fry 5 to 7 minutes. Add soy sauce, lemon juice and sugar; cook and stir 1 minutes.
- Add shrimp; stir fry 3 minutes or until shrimp are pink and tender.
Nutrition Facts : Calories 81.8, Fat 2.7, SaturatedFat 0.4, Cholesterol 86.4, Sodium 131.8, Carbohydrate 2, Fiber 0.3, Sugar 0.9, Protein 11.8
SWEET-AND-SOUR SHRIMP
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook shrimp and red-pepper flakes until shrimp are opaque. Transfer to a plate. Heat 1 1/2 teaspoons oil and cook bell pepper until crisp-tender, 1 minute. Add Del Monte® Sliced Peaches in Heavy Syrup, bring to a boil and cook until thickened. Stir in shrimp and ginger. Sprinkle with cilantro and serve over rice with lemon wedges.
SWEET AND SPICY SHRIMPS
Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.
Provided by Sandra's Easy Cooking
Categories World Cuisine Recipes Asian Korean
Time 52m
Yield 2
Number Of Ingredients 12
Steps:
- Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
- Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
- Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
- Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g
SWEET & SOUR CHICKEN & SHRIMP SALAD
Make and share this Sweet & Sour Chicken & Shrimp Salad recipe from Food.com.
Provided by chefchris68
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place noodles into a 5+ ltr container and pour the boiling water over the top.
- Let stand, stirring occasionally for 20 minutes.
- Drain well and refresh in cold water.Let drain until dry.
- When you are ready to serve this, toss all the ingredients together and mix well.
- If you are only using half the noodles, only use half of the other ingredients.
- Triple the chicken and shrimp for a main meal.
Nutrition Facts : Calories 121.7, Fat 2.2, SaturatedFat 0.6, Cholesterol 56.5, Sodium 475.4, Carbohydrate 13.4, Fiber 0.5, Sugar 8.4, Protein 11.4
STIR-FRIED SWEET-AND-SOUR SHRIMP
Thanks to storebought helpers like pre-peeled shrimp, prepped pineapple, and apricot jam, this tangy stir-fry takes just twenty minutes to make.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Season shrimp with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high; swirl in 2 tablespoons oil. Add shrimp and cook, stirring occasionally, until opaque, 1 to 2 minutes; transfer to a plate. Add remaining 1 tablespoon oil and bell pepper to skillet; cook, stirring, until pepper has softened, about 3 minutes. Add garlic, ginger, pineapple, and scallions; cook 1 minute.
- Stir jam and vinegar into skillet; bring to a boil and cook until reduced and syrupy, about 1 minute. Return shrimp to pan and toss until coated and heated through, about 1 minute. Season to taste; serve over rice, sprinkled with more vinegar and pepper.
SWEET AND SOUR STIR-FRIED SHRIMP
Another one from Diabetes Forecast. Serving size 1 cup; Carbohydrate Exchanges 2; Very Lean Meat Exchanges 2; Fat Exchanges 0.5
Provided by TXOLDHAM
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the sauce ingredients and set aside.
- Coat the shrimp very lightly with flour and shake off excess.
- Heat 2 teaspoons of the oil in a large wok, set over medium-high heat. Saute the shrimp in batches until golden brown on both sides, about 3 minutes.
- Remove the shrimp from the wok. Add the remaining oil and the peppers and onions and stir-fry for about 5 minutes. Add the pineapple chunks and sauce. Cook until the sauce thickens, about 1 minute.
- Add the shrimp, warm and serve.
Nutrition Facts : Calories 255.7, Fat 5.6, SaturatedFat 0.7, Cholesterol 172.8, Sodium 255.7, Carbohydrate 26.3, Fiber 1.9, Sugar 15.7, Protein 24.9
JUMBO SHRIMP WITH SWEET-AND-SOUR SAUCE
A simple and delicious shrimp dish. The sauce can be made ahead of time. I decreased th marmalade after reading Kitz review because 1/2 cup was my typo. Should be 1/4 cup marmalade, but feel free to add more if you like it sweeter.
Provided by Nimz_
Categories No Shell Fish
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the Sauce:.
- In a small saucepan warm the peanut oil over medium heat.
- Add the ginger and garlic.
- Cook until golden brown, about 60 to 90 second, stirring often.
- Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
- Remove from heat and set aside at room temperature.
- If made ahead, warm the sauce over medium heat until the marmalade has melted again.
- Shrimp:.
- In a large bowl mix the oil, salt, chile powder, paprika and pepper.
- Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
- Thread shrimp onto metal skewers or you can also use a fish basket.
- Heat grill to 500 to 550 degrees (high heat).
- With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
- Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.
Nutrition Facts : Calories 416.3, Fat 17.6, SaturatedFat 2.7, Cholesterol 345.6, Sodium 885.9, Carbohydrate 16.5, Fiber 0.5, Sugar 12.1, Protein 46.6
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