Friday, February 27, 2009

Recipe: Sweet & Sour Shrimp

I got this today from my Glutenfreeda.com weekly recipe mailing, and I just knew I had to share it right away. Who among us has NOT craved Chinese food, but really didn't have anything that was safe to eat? My local Chinese place has all of two items on their extraordinarily large menu that are gluten free. My first thought when I saw this recipe was to adapt it to make Sweet & Sour Pork - one of my old favorites! Adapt it to any meat of your choosing - steak would be awesome, too! Be sure to prepare some sticky rice ahead of time so you have a "base" for the shrimp! Now if only I could figure out how to do tempura...

Sweet & Sour Shrimp

Ingredients:

1/3 cup gf teriyaki sauce (click the link at the bottom of the page to go to Glutenfree.com - they carry this!)
3 Tablespoons frozen pineapple juice concentrate
1-1/2 Tablespoons rice vinegar
1/2 teaspoon cornstarch
1/2 teaspoon gf hot sauce, plus more to taste (optional)
1/2 fresh pineapple or one 20 ounce can unsweetened pineapple chunks, drained
2 teaspoons vegetable oil
1 Tablespoon fresh ginger, minced
1 pound large shrimp, peeled and de-veined
1 bunch scallions, trimmed and cut into 1" pieces
Salt to taste

Directions:

In a small bowl, whisk together teriyaki sauce, pineapple-juice concentrate, vinegar, hot sauce and cornstarch. Set aside.
If using fresh pineapple, peel and cut into 1/2" pieces.
In a wok or large skillet, heat 1 teaspoon oil over high heat until hot. Add ginger and stir-fry until fragrant, about 30 seconds. Add shrimp and stir-fry until pink, 2 to 3 minutes. Transfer to a bowl.
Heat remaining 1 teaspoon oil until hot. Add pineapple and scallions and cook, stirring occasionally, until pineapple is slightly browned, about 4 minutes. Add reserved sauce mixture and shrimp and heat through, about 1 minute. Season with salt to taste.
Serve immediately.

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