Tuesday, June 12, 2007

Sweet and Sour Shrimp in a Pineapple

I couldn't resist the pineapple I found at Costco the other day. I love fresh pineapple. It sat on my table for a few days until I could decide on something worthy of it! I love serving this dish in the pineapple; it adds such elegance and fun!

1 lb. fresh or frozen shrimp
3/4 t. crushed red pepper (divided)
2 cloves garlic, minced
1 medium onion, chopped
1 green bell pepper, chopped
2 medium tomatoes, chopped
1 whole pineapple

Sweet and Sour Sauce

6 T chicken stock (divided)
3 T ketchup
3 T dark brown sugar
3 T fresh pineapple juice
2 T rice vinegar
2 t soy sauce

1 T cornstarch

Start by combining the deveined shrimp with the garlic and half of the crushed red pepper in a bowl. Set aside to marinate.

Next combine 4 T chicken stock with the next five ingredients through soy sauce in a small bowl. Add remaining crushed red pepper. In a separate bowl, combine the remaining chicken stock with the cornstarch.

You'll need to prepare the pineapple before you start cooking. Cut the pineapple in half lengthwise. Next, cut around the perimeter of the pineapple, and then dice it still in the rind. From here it is pretty easy to scoop out the fruit. Be sure to cut the core off the flesh.

Heat a wok with a high smoke point oil - such as sesame or vegetable oil. The oil is ready when it sizzles when you put a drop of water or small piece of garlic in it. Add the shrimp and cook for 2-3 minutes until the shrimp turn pink and are cooked through. Remove from heat.

Next, stir fry the onions a few minutes until they start to become tender. Add the green peppers and cook for a few more minutes.

Add the cornstarch mixture to the sauce and quickly add to the vegetables. Allow the sauce to heat until it starts to become thick and bubbly. Add the shrimp, pineapple, and tomatoes. Gently stir together until sauce is thick and bubbly.

Serve in scooped out pineapple along side hot white rice. Enjoy!