Friday, January 21, 2011

Sweet and Sour Shrimp

This is a weekday meal, hands down.  From fridge to mouth, it is under 30 minutes!

This is an easy dish to sub in/out various ingredients. For example, sub out shrimp for pork or chicken. Or even tofu if that's your thing. As for the veggies, you could add whatever you little heart desires - peppers, onions, sugar snaps, etc. This recipe is basically just a sauce and you can customize as you want to!  In addition to being flexible, it comes in pretty low cal.  Just 350 calories per serving (serves 4)!  Yum!
Sweet and Sour Shrimp:  (from Food Network)
  • 1 pound shrimp (or pork, or chicken)
  • 2 1/2 tablespoons balsamic vinegar
  • Salt
  • 2 tsp soy sauce
  • 1 tbsp cornstarch
  • 3 tbsp ketchup
  • 3 tbsp sugar, plus a pinch
  • 3 tbsp peanut or vegetable oil
  • 3 cloves garlic
  • 2 carrots, thinly sliced on the diaganol
  • 3 scallions, sliced
  • 3 cups snow peas
Toss shrimp with 1/2 tablespoon of balsamic vinegar and a bit of salt in a bowl. 

Mix the remaining balsamic vinegar, soy sauce, cornstarch, ketchup, sugar, 1/3 cup of water and 1/2 tsp of salt in a bowl.  Wisk together. 

Heat a skillet on the stove using medium heat and a tbsp of peanut oil.  Add shrimp, sauteing lightly until opaque.  Remove with a spoon and set aside.  Wipe the pan clean with a paper towel.

Heat another tbsp of peanut oil in a pan.  Add garlic, pinch of salt and sugar.  Keep moving as to not over do the garlic.  When garlic is overdone, it gets a bitter taste.  Add carrots/sugar and stir fry until crisp-tender, 2 to 5 minutes.  Add shrimp, snow peas and soy sauce mixture.  Stir until the sauce thickens a bit.  Roughly 3 to 5 minutes.  I ended up adding a touch more of cornstarch to thicken it up a bit more.

Then I served over a bed of brown rice.  Optional of course for all you carb watchers!

1 comment:

  1. This looks really flavorful and kind of healthy.