Sweet and Sour Shrimp

Recipe courtesy Emeril Lagasse, 2003.

• Ready In: 45 mins
• Serves: 4

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.