Prep 30 mins
Cook 8 mins
This is perfect for a dinner party or for a romantic meal. I saw Bob Bowersox demonstrate his unique version of Sweet & Sour Shrimp on QVC and thought it looked so delicious. I copied down the recipe, altered it to suit my tastes, and here is my version. Please - only use fresh cut fruit in this - not canned or it will not taste the same. This is nothing like Chinese style sweet and sour shrimp, but rather Hawaiian inspired. It has a fresh fruity taste, with a sour tang from the vinegar. I have only made this with shrimp so far, but I see no reason why you could not subsitute chunks of chicken or pork in this, and just stir fry it first until cooked through.
- 2 teaspoons canola oil, approximately
- 3 cups medium large frozen shrimp, peeled & deveined,thawed (enough for 4 servings)
- 2 cups fresh pineapple, peeled,and cut into large chunks (do not use canned!)
- 1 whole fresh papaya, peeled,halved and seeded,cut into large chunks
- 1 whole fresh mango, peeled,pit removed,and cut into chunks
- 1 1⁄3 cups orange juice, freshly squeezed (or you may use bottled, not from concentrate orange juice)
- 1⁄2 lime, juice of (approximately 2-3 tsp)
- 1⁄4 cup granulated sugar
- 3⁄4 teaspoon salt, to taste (I used the full measured amount)
- 1⁄4 cup white wine vinegar
- 4 teaspoons cornstarch
- 4 tablespoons fresh flat leaf parsley or 4 tablespoons cilantro, chopped,as garnish
- 4 -6 cups cooked white jasmine rice, freshly cooked
- PREPARATION: Make sure your rice is already cooking (or cooked and set to warm in an electric rice cooker).
- Prep all of your fruits, juices, and seasonings before you begin and have them handy near the stove as this will cook quickly.
- Whisk together the vinegar with the cornstarch until smooth and set near stove- leave whisk nearby so you can quickly rewhisk if it settles before adding.
- Also, make sure your shrimp is peeled,& deveined and ready to go by the stove (If using raw or precooked frozen shrimp,thaw by running under cold water in a mesh strainer,tossing them with your clean hands to keep them from sticking together, until thawed- drain well and set in a bowl near the stove.) COOKING: Heat oil in a large skillet on medium high heat- you only need enough oil to keep your ingredients from sticking.
- Add shrimp and stir fry until shrimp turns pink and is opaque- no more than 5 minutes from raw, or just 1 minute for precooked shrimp.
- Remove from pan using a slotted spoon and set aside.
- Add orange juice, lime juice, sugar,pineapple, papaya, and mango to the pan and stir to coat.
- Quickly rewhisk the cornstarch mixture and add to the pan- stirring constantly.
- Bring to a boil and cook for about 1 minute, until sauce thickens slightly, stirring constantly.
- Return shrimp to the pan and cook 1 minute or until heated through, stirring constantly.
- Immediately remove from the heat.
- Serve over hot cooked rice and garnish if desired with a sprinkling of fresh herbs.
- TIP: To make pretty rice mounds, press the hot rice into a 1 cup measuring scoop or a small custard cup- place plate on top and flip over- when you remove the mold, a nice rounded dome of rice will be on the plate.
I just loved this! Before cooking the shrimp I sauteed a cubed red pepper and garlic and cubed 1 small onion added pepper flakes for a little topical heat then the shrimp. And I topped the dish with toasted coconut flakes. Thanks for posted this great dish!!!
This is sinfully delicious. I did use fresh fruit and cut a little smaller then your pic shows. I made recipe exactly as shown and also sprinkled a little coconut on top. I used 2 pounds of shrimp and it worked fine with the rest of the ingredients. Everyone loved it and asked for the recipe. Definately something I will make many times. Thanks for posting HeatherFeather.