Sweet and Sour Glazed Shrimp
You won't believe how easy it is to get the perfect balance of flavors for this shrimp. Just mix Chinese plum sauce, ketchup and rice wine vinegar. Dovetailing Tip: Use the shrimp you prepared on day 2 for today’s Sweet and Sour Shrimp.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 123
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 123
1/4 cup Chinese plum sauces
1/4 cup ketchup
2 teaspoons soy sauce
1/4 teaspoon crushed red pepper flakes
1 1/4 pounds medium shrimp, peeled and deveined and tails removed
Kosher salt and freshly ground black pepper
1 tablespoon peanut oil
2 scallions, thinly sliced (white and green parts kept separate)
1 clove garlic, finely chopped
1 teaspoon finely chopped peeled fresh ginger
3 tablespoons unseasoned rice wine vinegar
Cooked white rice, for serving, optional
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
