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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Recipe courtesy Emeril Lagasse, 2003. Ingredients:
6 tablespoons chicken stock |
3 tablespoons ketchup |
3 tablespoons sugar |
3 tablespoons pineapple juice or 3 tablespoons orange juice |
2 tablespoons vinegar |
2 teaspoons soy sauce |
3/4 teaspoon crushed red pepper flakes |
2 teaspoons cornstarch |
1 lb shrimp |
2 teaspoons minced ginger |
2 teaspoons minced garlic |
2 tablespoons peanut oil or 2 tablespoons vegetable oil |
1 cup thinly sliced onion |
1 cup chunks green bell pepper (1-inch) |
1 cup pineapple chunk |
12 maraschino cherries |
6 tablespoons sliced green onions |
hot white fluffy cooked rice, accompaniment |
Directions:
1. Sauce:.
2. In a bowl combine 1/4 cup stock, ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon pepper flakes.
3. Set aside.
4. In a small bowl, combine cornstarch with the remaining 2 Tablespoons of stock and stir to dissolve.
5. Set aside.
6. In a bowl, toss the shrimp with ginger, garlic and the remaining 1/4 teaspoon pepper flakes.
7. Set aside for 10-20 minutes.
8. Heat a large wokk or skillet over high heat.
9. 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.
10. Remove from pan.
11. Add the onions and peppers and stir-fry until crisp tender, about 2 minutes.
12. Add the sauce and cook, stirring until the sugar dissolves.
13. Add the cornstarch mixture and bring to a boil.
14. Return the shrimp to pan and add pineapple, cherries, and green onions.
15. Cook until the sauce is thick, about 1 minute more.
16. Remove from heat and serve over rice.
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