Sweet and sour shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Teriyaki Sauce |
| 3 | tablespoons | Frozen Pineapple Juice Concentrate |
| 1½ | tablespoon | Rice Vinegar |
| ½ | teaspoon | Hot Sauce; (or to taste) |
| ½ | teaspoon | Cornstarch |
| ½ | Fresh Pineapple; (or substitute 1 20-oz. can Unsweetened Pineapple Chunks, drained) | |
| 2 | teaspoons | Canola Oil; (divided) |
| 1 | tablespoon | Fresh Ginger; minced |
| 1 | pounds | Large Shrimp; rinsed, peeled, and deveined |
| 1 | bunch | Scallions or Green Onions; trimmed and cut into 1-inch lengths |
| ¼ | teaspoon | Salt |
Directions
If your New Year's resolutions included eating better in 1999, we hope you've been enjoying the month of January at Recipe-a- Day. The Cook & Kitchen Staff are finishing up our final week of Recipe-a-Day~Light.
Today's recipe prepares a tangy main course that is absolutely fantastic when served with plain white rice and a side of freshly steamed broccoli.
The sweet and sour shrimp contains about 240 calories and 5 grams of fat, with only ⅗ grams of saturated fat.
In a small mixing bowl whisk together teriyaki sauce, pineapple juice concentrate, rice vinegar, hot sauce, and cornstarch. Set aside. (You may find that the cornstarch blends a little easier if you mix it with just enough water to make a liquid.) If using fresh pineapple (and it's best if you do), take a large knife and peel the pineapple. Remove the top and cut it in half. Save half the pineapple for another recipe and cut the remaining half into wedges, then cut down to about ½-inch thick slices.
In a large heavy skillet, warm half the oil over high heat until very hot, but not smoking. Add the ginger and sauté until fragrant, about half a minute. Add the shrimp and stir-fry until pink, about 2 or 3 minutes.
Transfer the mixture to a bowl and reserve.
Heat the remaining oil in the same skillet until very hot. Add pineapple and scallions and cook, stirring occasionally, until the pineapple is browned, about 5 minutes. Add the reserved sauce mixture and shrimp, and heat through. Add salt and serve immediately while very warm.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Jan 25, 1999, converted by MM_Buster v2.0l.