Sweet and Sour Shrimp (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.
3. In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.
4. 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.
5. Remove from the heat and serve over rice.
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