Have you had the flu in your house yet this season? If you have – I’m sorry for you. And if you haven’t, go wash your hands and pop some vitamin C, ’cause here’s what I know: it totally stinks and it seems to be never ending. On the bright side, it’s been great for the post-holiday diet. I’d love to tell you what these Sweet & Sour Shrimp taste like, but I can’t because my nose isn’t working and, therefore, neither is my sense of taste. However, this meal received three out of three thumbs up from the punks, which qualifies it as blogworthy, so here you go.
Actually, it’s true that my sense of smell and taste are completely off right now, but I could taste this well enough to know that this sauce is really, really good. I’m serious. I never lie about dinner.
What I love about this recipe: it was incredibly easy and it came together in a skinny minute. With the exception of the fresh snap peas, I had every ingredient in the fridge, freezer or pantry. Viola! Dinner is served.
Have a great week.
SWEET & SOUR SHRIMP
SOURCE: foodandwine.com; recipe by Grace Parisi
2 T. ketchup
2 T. soy sauce
3/4 c. chicken broth
2 t. sugar
1 t. Chinese chile sauce
1 t. cornstarch
1 1/2 T. rice vinegar
2 T. vegetable oil
2 T. minced fresh ginger
1 clove garlic, minced
1 1/2 lbs. large shrimp, peeled and deveined (Sendik’s Jumbo Wild Caught Domestic White Gulf Shrimp are on sale)
Hot cooked rice, for serving
Steamed snow peas or snap peas, optional
In a small bowl, whisk the ketchup with the soy sauce, chicken broth, sugar, chile sauce, cornstarch and vinegar.
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 longer. Serve shrimp mixture over hot cooked rice with steamed snap peas on the side.Featured, Fresh, Frugal, Fabulous, News | January 15th, 2013