Sweet-Sour Shrimp Brochettes Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Cornstarch | 2 Tablespoon (Sweet and Sour Sauce:) | |
| Pineapple juice | 1 Cup (16 tbs) (Sweet and Sour Sauce:) | |
| Cider vinegar | 2 Tablespoon (Sweet and Sour Sauce:) | |
| Brown sugar | 1/2 Cup (16 tbs) (Sweet and Sour Sauce:) | |
| Ketchup | 1 Tablespoon (Sweet and Sour Sauce:) | |
| Soy sauce | 1 Tablespoon (Sweet and Sour Sauce:) | |
| 1 pound extra-large shrimp, peeled and deveined | ||
| 1 red or yellow bell pepper, cut into 1-inch cubes | ||
Directions
To make the Sweet and Sour Sauce, stir the cornstarch into the pineapple juice in a small saucepan.
Stir in the vinegar, brown sugar, ketchup and soy sauce.
Cook over medium heat, until the sauce boils, thickens and clears, stirring often.
Remove 1/2 cup and set in the warming tray in the upper warming position.
Skewer the shrimp, alternating with the bell pepper cubes on the metal skewers.
Rotate the kebobs for 15 minutes or until shrimp turn bright orange in color.
Remove skewers from the gear wheels and slide the shrimp and peppers off onto serving plates.
Stir in the vinegar, brown sugar, ketchup and soy sauce.
Cook over medium heat, until the sauce boils, thickens and clears, stirring often.
Remove 1/2 cup and set in the warming tray in the upper warming position.
Skewer the shrimp, alternating with the bell pepper cubes on the metal skewers.
Rotate the kebobs for 15 minutes or until shrimp turn bright orange in color.
Remove skewers from the gear wheels and slide the shrimp and peppers off onto serving plates.
Chef
