Sweet and Sour Shrimp

Recipe courtesy Emeril Lagasse, 2003

Recipe Summary

Yield: 4 servings

6 tablespoons chicken stock or water

3 tablespoons ketchup

3 tablespoons sugar

3 tablespoons pineapple or orange juice

2 tablespoons vinegar

2 teaspoons soy sauce

3/4 teaspoon crushed red pepper flakes

2 teaspoons cornstarch

1 pound shrimp

2 teaspoons minced ginger

2 teaspoons minced garlic

2 tablespoons peanut or vegetable oil

1 cup thinly sliced onions

1 cup 1-inch chunks green bell peppers

1 cup pineapple chunks

12 maraschino cherries

6 tablespoons thinly sliced green onions

Hot white rice, accompaniment

To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.

In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.

In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.

Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.

Remove from the heat and serve over rice.