Sunday, February 10, 2013

Sweet-and-Sour Shrimp




I was looking through some of my pinned Pinterest recipes and I actually had all of the ingredients for this recipe so I thought I would whip it up for dinner.  

If you find it odd that I just happened to have shrimp laying around with no plans for it, I always have a bag of frozen shrimp in the freezer.  I buy the big bag of raw, big 21-25 count) shrimp at Costco (Kirkland brand).  It is easy to defrost a couple shrimp really quickly to use for a variety of dishes.  FYI - I don’t like to buy pre-cooked shrimp because when heating it up the texture changes and not in a good way.  Raw is the way to go, cuz you have more control over the cooking process.  

Original Recipe:

Food & Wine Magazine; Contributed by Grace Parisi
  • TOTAL TIME: 25 MIN; SERVINGS: 4 to 5

INGREDIENTS
  • 2 tablespoons ketchup
  • 2 tablespoons low-sodium soy sauce
  • 3/4 cup chicken broth
  • 2 teaspoons sugar
  • 1 teaspoon Chinese chile sauce
  • 1 teaspoon cornstarch
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons vegetable oil
  • 2 tablespoons minced fresh ginger
  • 1 garlic clove, minced
  • 1 1/2 pounds medium shrimp, peeled 

DIRECTIONS

  1. In a small bowl, whisk the ketchup with the soy sauce, chicken broth, sugar, chile sauce, cornstarch and vinegar.
  2. Heat a large skillet until very hot. Add the oil and swirl to coat the pan. Add the ginger and garlic and cook for 10 seconds, until fragrant. Add the shrimp and cook until curled, but not cooked through, 1 to 2 minutes. Whisk the sauce and add it to the pan. Cook, stirring, until the sauce is thickened and the shrimp are cooked through, 3 minutes. 
The Sauce
Blanched Snow Peas

I seasoned the raw shrimp with salt, pepper, and cayenne

The cooked shrimp

Reducing the sauce
Cooking the snow peas over high heat
Finishing up the shrimp in the sauce
My Version: I followed the recipe except that I didn’t have any fresh ginger or garlic so I used them from my spices (minced garlic and ginger powder).  I also cooked the shrimp almost all the way (less than 2 minutes on each side) and then pulled them out of the pan and reduced the sauce for a bit (3-4 minutes); then I returned the shrimp to the pan for the last 45-60 seconds to warm them up and cook them through.

Sides: Serve with Snow peas and jasmine rice.  For the snow peas, I blanched them (put in boiling water for 30-60 seconds and then put in ice water) to set the color and cook them a bit and then I saut├ęd them in a pan on high heat with a little bit of sesame oil – it is quick; 2-3 minutes.  Top with toasted sesame seeds.   

My Verdict: I thought it was really easy and good.  I’m not sure if I would make it again but it was fun to try a new shrimp dish.  If I did make it again, I might do half ketchup and half Sriracha to add a little more spice.  

Pairings: I didn’t have wine with it, but it would be good with a Riesling or Gew├╝rztraminer.

(2013 New Recipe #4)

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