Sweet and sour scampi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Scallion chopped | |
| 3 | tablespoons | Dry white wine |
| 4 | tablespoons | White vinegar |
| 1 | tablespoon | Sugar |
| ¼ | cup | Orange jucie |
| 1 | tablespoon | Fresh chopped ginger |
| 1 | cup | Diced pineapple |
| 1 | cup | Hot chicken stock |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Cold water |
| ½ | pounds | Medium shrimp, peeled and |
| Deveined | ||
| 3 | tablespoons | Melted butter |
| ½ | teaspoon | Fennel seed |
| Salt and pepper to taste | ||
| Lemon juice | ||
Directions
1) Prepare sauce by placing scallion in sauce pan. Add wine and vinegar; season well with pepper. Bring to boil and cook 3 minutes over medium heat.
2) Add sugar, orange juice, ginger, pineapple and chicken stock; mix well. Bring to a boil again.
3) Mix conrstarch with water; stir into sauce and cook 2 minutes.
4) Correct seasoning and simmer over very low heat.
5) Cook shrimp in 2 batches to avoid over crowding the pan. Heat butter in large frying pan. Add shrimp, fennel seed and lemom juice; Season well. Cook 3 to 4 minutes; stirring frequently.
6) Serve shrimp with sauce over rice.