Sweet and Sour Shrimp Dinner Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupExotic
Ingredients
| Ripe pineapple - 1 medium-size (3 1/2 lb) | ||
| Green pepper | 1 Medium (FOR THE SWEET AND SOUR SHRIMP) | |
| Butter - 2 tablespoons, for cooking | ||
| Onion | 1 Medium (FOR THE SWEET AND SOUR SHRIMP) | |
| Shrimp - 1 pound, shelled and deveined | ||
| Chinese pea pods - 2 pkg (10-oz size) | ||
| Apricot preserves | 1/2 Cup (16 tbs) (FOR THE SWEET AND SOUR SHRIMP) | |
| Cider vinegar | 1 Tablespoon (FOR THE SWEET AND SOUR SHRIMP) | |
| Soy sauce | 1 Tablespoon (FOR THE SWEET AND SOUR SHRIMP) | |
| Ground ginger | 1/2 Teaspoon (FOR THE SWEET AND SOUR SHRIMP) | |
| Poppy-seed rolls - 1 pkg (7 1/2 oz) | ||
| Butter | 1/4 Pound (FOR SIDES) | |
| Curried-rice mix - 1 pkg (6 oz) | ||
| Water - according to package directions | ||
| Butter - according to package directions | ||
| Ripe avocado | 1 Large (Salad greens - 4 cups, washed and crisped) | |
| Prepared Italian-style salad dressing - 1/3 cup | ||
| Green creme de menthe - 1/4 cup | ||
| Chocolate-chip ice cream - 1 pint | ||
Directions
GETTING READY
1. Halve the pineapple lengthwise, right through frond using a sharp knife
2. Leaving about ½ inch of the shell, slice the pineapple flesh in one piece.
3. Core and cut into chunks. Keep aside.
4. Thinly slice green pepper and onion. Keep aside.
5. Allow ice cream to soften by removing from freezer for 10 minutes.
6. Tear salad greens into bite size pieces and add to a salad bowl.
7. Peel avocado, halve and cut into 1/2 inch thick slices. Add to salad bowl.
8. Cover bowl with cling film and place in refrigerator until ready to serve.
9. Preheat oven to 300 degree F
MAKING
10. In medium saucepan cook rice in water as per the package directions, adding butter to it.
11. Turn softened ice cream into a large bowl and stir in the creme de menthe, making swirls.
12. Divide equally between dessert bowls and place in the freezer again to harden before serving.
13. Arrange the pineapple shells on baking sheet and place in hot oven to bake.
Wrap rolls in foil and warm on bottom level of the oven along with pineapple
14. In the meantime, in a large wok or heavy skillet, heat 2 tablespoons butter.
15. Add and sauté shrimp and onion together about 5 minutes.
16. Then add pineapple chunks and green pepper and stir fry till shrimps are cooked and veggies are tender-crisp.
17. Simultaneously, in a medium saucepan, blanch pea pods following package directions.
FINALIZING
18. Blend the apricot preserves, vinegar, soy sauce and ginger in a cup and pour over shrimp and veggies.
19. Heat through.
20. Drain the pea pod and add to a bowl. Toss with 1 tablespoon butter.
21. Fluff rice.
22. Toss salad with dressing.
SERVING
23. Place baked pineapple shells on a platter or serving plates and spoon shrimp into it.
24. Place warm rolls in a basket.
25. Serve with salad, rice and pea pods on the side.
26. Complete meal with Minted Choco-Chip Ice-Cream.
1. Halve the pineapple lengthwise, right through frond using a sharp knife
2. Leaving about ½ inch of the shell, slice the pineapple flesh in one piece.
3. Core and cut into chunks. Keep aside.
4. Thinly slice green pepper and onion. Keep aside.
5. Allow ice cream to soften by removing from freezer for 10 minutes.
6. Tear salad greens into bite size pieces and add to a salad bowl.
7. Peel avocado, halve and cut into 1/2 inch thick slices. Add to salad bowl.
8. Cover bowl with cling film and place in refrigerator until ready to serve.
9. Preheat oven to 300 degree F
MAKING
10. In medium saucepan cook rice in water as per the package directions, adding butter to it.
11. Turn softened ice cream into a large bowl and stir in the creme de menthe, making swirls.
12. Divide equally between dessert bowls and place in the freezer again to harden before serving.
13. Arrange the pineapple shells on baking sheet and place in hot oven to bake.
Wrap rolls in foil and warm on bottom level of the oven along with pineapple
14. In the meantime, in a large wok or heavy skillet, heat 2 tablespoons butter.
15. Add and sauté shrimp and onion together about 5 minutes.
16. Then add pineapple chunks and green pepper and stir fry till shrimps are cooked and veggies are tender-crisp.
17. Simultaneously, in a medium saucepan, blanch pea pods following package directions.
FINALIZING
18. Blend the apricot preserves, vinegar, soy sauce and ginger in a cup and pour over shrimp and veggies.
19. Heat through.
20. Drain the pea pod and add to a bowl. Toss with 1 tablespoon butter.
21. Fluff rice.
22. Toss salad with dressing.
SERVING
23. Place baked pineapple shells on a platter or serving plates and spoon shrimp into it.
24. Place warm rolls in a basket.
25. Serve with salad, rice and pea pods on the side.
26. Complete meal with Minted Choco-Chip Ice-Cream.
Chef
