Wednesday, August 6, 2014

Sweet and Sour Shrimp

Sweet and Sour Shrimp ~ The BEST Sweet & Sour Shrimp by far ~ covered in a thick, scrumptious sauce #Shrimp #SweetAndSourShrimp #Prawns

This is a new recipe I tried for Sweet and Sour Shrimp and it turned out great. Better than some take-away restaurants' Sweet and Sour Shrimp we have had before.

It took me less than 30 minutes to prepare and cook the Shrimp to perfection. Fortunately I had my rice cooker going before I started with the Shrimp as we all know Shrimp is not a dish that likes to hang around for too long.

Sweet and Sour Shrimp ~ The BEST Sweet & Sour Shrimp by far ~ covered in a thick, scrumptious sauce #Shrimp #SweetAndSourShrimp #Prawns

Dimitri decided at the last minute - well almost last minute! - that he will join us for dinner. I know my family is huge on Shrimp and as I had only 2 bags of the Jumbo Mozambique Prawns on hand, I asked Roy to pick up another bag, but the store he'd gone to did not have the same and he bought large Shrimp, hence the *mixed Prawns/Shrimp you see in the photos.

One thing I would do differently next time I'm making this dish, is to double the Sauce and if you are also a saucy person I would strongly recommend a double batch.

SWEET AND SOUR SHRIMP

6 - 8 Servings

INGREDIENTS:

SAUCE:

3 TB Sugar
1/2 cup Thick Soy Sauce
1/3 cup Rice Vinegar
3 TB Tomato Paste
1/4 cup Dry Sherry
2 TB Cornflour
1/4 cup Water

SHRIMP:

3 TB Sesame Oil
2 TB Garlic, crushed
4 t Ginger, grated
5 Spring Onions, chopped
1.2 kg Jumbo Shrimp, cut and deveined {or mixed - see above*}
1 Red Bell Pepper, thinly sliced
1 Green Bell Pepper, thinly sliced

DIRECTIONS:

1.) Mix together all the ingredients for the Sauce - set aside.
2.) Heat the Oil over medium heat in a large wok - add the Garlic, Ginger and Spring Onions - stir-fry two minutes.
3.) Add the Shrimp and stir-fry 3 - 4 minutes or until almost done - add both the Bell Peppers - stir-fry another 2 minutes.
4.) Pour the Sauce over and stir well to combine and heat through for a minute or two.

Remove from heat and serve immediately over rice or pasta.

Sweet and Sour Shrimp ~ The BEST Sweet & Sour Shrimp by far ~ covered in a thick, scrumptious sauce #Shrimp #SweetAndSourShrimp #Prawns

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By Stephanie Lynn             

8 comments:

  1. Looks really delicious, and I have a garden full of green peppers at the moment. I've never seen "thick" soy sauce, though. Would regular soy sauce work??

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    1. Seana, I have used regular soy sauce before {in other recipes}, but since I found the thicker sauce, I now use it with everything. I am sure regular say sauce will do - same taste, just a slightly different texture :-) {replying here as your e-mail is not attached to your comment}

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  2. I'm pretty sure Sam already love you,, but now he'll love you even more!

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  3. We love Sweet and Sour Shrimp, this looks so good! Thanks so much for sharing with Full Plate Thursday and have a great day!
    Come Back Soon!
    Miz Helen

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  4. I live on the Texas Gulf Coast and have lots of shrimp in my freezer. This looks like a great recipe and I am anxious to try it. Thanks!

    Big Texas Hugs,
    Susan and Bentley

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  5. I have been craving shrimp today, and I think your wonderful recipe would satisfy the craving! This looks wonderful and I love the ingredients! Yum!! I would love if you would share this at my new link party, Celebrate It! It all about celebrating everyday life. http://bit.ly/1ucHUvh
    Hope to see you there!

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  6. Thanks so much for sharing with Wednesday's Adorned From Above Link Party.
    Debi @ Adorned From Above

    ReplyDelete