Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Seafood - Sweet And Sour Shrimp
Famous Authors (View All Authors)
Asian - Seafood -  Sweet And Sour Shrimp Post by :mlafleur Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2440

Click below to download : Asian - Seafood - Sweet And Sour Shrimp (Format : PDF)

Asian - Seafood - Sweet And Sour Shrimp

1/3 cup teriyaki sauce
3 tablespoons frozen pineapple-juice concentrate
1 1/2 tablespoons rice vinegar
1/2 teaspoon hot sauce, plus more to taste
1/2 teaspoon cornstarch
1/2 fresh pineapple or 20-ounce can unsweetened pineapple chunks, drained
2 teaspoons canola oil
1 tablespoon minced fresh ginger
1 pound large shrimp, peeled and deveined
1 bunch scallions, trimmed and cut into 1-inch lengths
salt to taste


In a small bowl, whisk teriyaki sauce, pineapple-juice concentrate, vinegar, hot sauce and cornstarch. Set aside.

If using fresh pineapple, with a large knife, peel pineapple half. Cut lengthwise into 4 wedges and crosswise into 3/8-inch-thick slices.

In a wok or large nonstick skillet, heat 1 teaspoon oil over high heat until very hot. Add giner and stir-fry until fragrant, about 30 seconds. Add shrimp and stir-fry until pink, 2 to 3 minutes. Transfer to bowl.

Heat remaining 1 teaspoon oil until very hot. Add pineapple and scallions and cook, stirring occasionally, until pineapple is brown in spots, about 4 minutes. Add reserved sauce mixture and shrimp and heat through, about 1 minute. Adjust seasoning with salt. Serve immediately.

per serving: 241 cal, 5g fat, 175mg chol, 25g carb, 25g pro, 2g fiber, 1095mg sod.

Source: Eating Well-Swift & Simple
If you like this book please share to your friends :
NEXT BOOKS

Asian - Seafood -  Thai Shrimp Kabobs With Peanut Sauce Asian - Seafood - Thai Shrimp Kabobs With Peanut Sauce

Asian - Seafood -  Thai Shrimp Kabobs With Peanut Sauce
1 lb. Tiger shrimp (41/50 for appetizers) Olive or peanut oil Salt and pepper 2 chopped green onions 1/4 cup chopped cilantro 1 jalapeno pepper (without seeds) 1 Tbl. minced ginger 2 cloves minced garlic 1 stalk chopped lemon grass 1/4 cup packed brown sugar 1/4 cup lime juice 1/3 cup soy sauce 1 Tbl. Thai fish sauce (Nam Pla) 1/4 cup rice wine vinegar 1/4-1/2 cup coconut milk 1 cup peanut butter Arrange shrimp on skewers. Bamboo skewers should be soaked in water before grilling. Season shrimp with oil, salt and pepper. Grill 2 minutes per side until pink. For
PREVIOUS BOOKS

Asian - Seafood -  Steamed Fish With Ginger-wine Sauce Asian - Seafood - Steamed Fish With Ginger-wine Sauce

Asian - Seafood -  Steamed Fish With Ginger-wine Sauce
3/4 cup thinly sliced green onions 1/4 cup fresh orange juice 3 tablespoons minced fresh peeled ginger 2 tablespoons sake (rice wine) 1 1/2 tablespoons fish sauce 1 tablespoon finely chopped peeled fresh lemon grass 1/2 teaspoon dark sesame oil 1/2 teaspoon finely chopped hot red chile pepper 1/4 teaspoon salt 1/4 teaspoon white pepper 4 (6 ounce) trout fillets 1/4 cup red bell pepper, cut into 1/8-inch strips 6 cilantro sprigs Combine first 11 ingredients in a 13 x 9-inch baking dish. Marinate fish in refrigerator 2 hours, turning occasionally. Preheat oven to 350 degrees. Bake fish mixture (including marinade)
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT