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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sweet & Sour Shrimp Recipe

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This recipe for Sweet & Sour Shrimp is from The Mama Teresita Carson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound medium Shrimp, (peeled and deveined)
1 tsp soy sauce
1 tsp cornstarch

Sauce:
2.5 tsp cornstarch
1/3 c. soy sauce
4 TB rice wine vinegar
4 TB (packed) dark brown sugar
1 tsp ground ginger
1 tsp garlic powder
20 ounce can of pineapple chunks (in juice)

Other:
1 celery stalk, diagonally cut very thin
1 carrot, diagonally cut very thin
1 medium onion, cut in thin strips from halved onion (root to top)
1 red bell pepper, cut in thin strips.
1 tsp Olive oil
Directions:
Directions:
Marinate shrimp in 1 tsp of soy sauce nd cornstarch for 30 minutes in
refigerator.

In a bowl, mix all sauce ingredients: the cornstarch, slowly add the soy sauce to avoid lumps, all remaining ingredients of the sauce, except the pineapple chunks - just the juice. Set aside.

Heat wok over medium high heat; add olive oil. When hot, add shrimp (and its marinade). Stir fry until just cooked, curling up and turning pink. Remove shrimp and set aside.

Add more oil to wok, if needed, and stir-fry the celery, carrots to soften and remove to their own bowl. Add the onion and stir-fry briefly to soften. Add back the celery and carrot, along with the red bell pepper for 1-2 minutes. Add back the pineapple chunks and shrimp and mix well. Mix sauce and stir-fry everything and bring to a boil so the mixture can thicken. Immediately remove from heat and serve with chinese rice.
Number Of Servings:
Number Of Servings:
4

 

 

 

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