Sweet and Sour Shrimp with Pineapple

By • September 10, 2017 0 Comments

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Author Notes: This is not my original recipe. Rather, it is a written record of a recipe that was published in the May 2009 issue of the lamented Gourmet Magazine. I was frustrated when I attempted to locate the recipe last night. Somehow, a record of the recipe had been absorbed and eaten up by Conde Nast via Epicurious.com. There is not a trace of this dish online. Fortunately, I had printed out the recipe a few years ago, and was able to find the copy in the recesses of my recipe drawer. So, this is a public service to my friends and family for whom I have made this dish, to pass on. Note: I almost always increase the sauce amount by at least 50%. That means the amount of cornstarch used to thicken the sauce is also increased. Bevi

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Serves 4 to 6

  • 3 tablespoons soy sauce, divided
  • 1 tablespoon Medium dry Sherry
  • 1 pound large shrimp, peeled and deveined
  • 1 cup plus 2 TBLS. water, divided
  • 1/3 cup sugar
  • 1/3 cup red wine vinegar
  • 1/4 cup plus 2 tsp. cornstarch, divided
  • 1/3 cup plus 2 TBLS. vegetable oil, divided
  • 1 medium onion, cut into 1-inch pieces
  • 2 bell peppers, cut into 1-inch pieces (I don't use green peppers b/c no one in my family likes them)
  • 1 large carrot, thinly sliced diagonally
  • 1/2 pound fresh ripe pineapple, cut into 1 inch chunks (2 cups)
  • 4 scallions, cut into 1-inch pieces
  • 3 cloves garlic, finely chopped
  • 1 1-inch piece of fresh ginger, cut into thin matchsticks
  • 1 large fresh tomato, cut into 10 wedges (my addition to the original recipe)
  1. Combine 1 TBLS. soy sauce and Sherry in a bowl, then toss with the shrimp.
  2. Stir together 1 c. water, remaining 2 TBLS. soy sauce, vinegar, sugar, and 1/4 TSP. salt in another bowl until sugar has dissolved. Reserve this sauce.
  3. Put 1/4 c. cornstarch in a shallow bowl. Drain the shrimp, discard the marinade, then dredge shrimp in the cornstarch. Shake off excess cornstarch, and place shrimp on a plate.
  4. Heat 1/3 c. oil in a large saute pan or wok over medium-high heat for 2 minutes. Stir fry shrimp in 2 batches so the shrimp don't touch each other. Stir for 1 minute each side, until golden, then transfer to a large platter lined with paper towels.
  5. Stir fry onion and bell peppers for 3 minutes, then transfer to plate with shrimp.
  6. Add 1 TBLS. oil to wok, then stir fry carrot and pineapple for 2 minutes. Transfer to plate with shrimp and onions and peppers.
  7. Add 1 TBLS. oi to wok, lower heat, and add scallions, ginger and garlic. Stir fry for 1 minute. Then quickly add vinegar sauce to wok and stir briskly to simmer for 1 minute.
  8. Have ready 2 tsp. cornstarch mixed in well with 2 TBLS. water. Add to the sauce and bring to a boil for 1 minute. The sauce will thicken. Return all ingredients to the wok, add the tomato wedges, and stir until all are covered in sauce. Serve on top of rice.
  9. NOTE: I have successfully made this dish with chicken and pork. Adjust frying times as necessary to make sure these proteins are cooked through. Also, use a Dutch oven to fry the protein to contain splatter.

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