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2000s Recipes + Menus

Sweet-and-Sour Shrimp with Pineapple

Serves4 to 6
  • Active time:45 min
  • Start to finish:45 min
May 2009
This recipe’s name may make you think of tiki torches and Mai Tai glasses, but one bite will remind you how good this combination can taste. Juicy shrimp, chunks of golden pineapple (left over from Piña Pisco Sours), and colorful pieces of bell pepper and carrot are all cloaked in a velvety, well-balanced sauce (we kept it simple with just sugar, vinegar, and soy sauce). It’s worth taking the time to stir-fry each component separately, which keeps their flavors and textures distinct.
  • 3 tablespoons soy sauce, divided
  • 1 tablespoon medium-dry Sherry
  • 1 lb large shrimp, peeled and deveined
  • 1 cup plus 2 tablespoons water, divided
  • 1/3 cup sugar
  • 1/3 cup red-wine vinegar
  • 1/4 cup plus 2 teaspoons cornstarch, divided
  • 1/3 cup plus 2 tablespoons vegetable oil, divided
  • 1 small onion, cut into 1-inch pieces
  • 2 bell peppers (1 green, 1 red), cut into 1-inch pieces
  • 1 medium carrot, thinly sliced diagonally
  • 1 1/2 lb pineapple, peeled and cut into 1-inch chunks (2 cups)
  • 4 scallions, cut into 1-inch pieces
  • 3 garlic cloves, finely chopped
  • 1 (1-inch) piece peeled ginger, cut into thin matchsticks
  • accompaniment:

    cooked rice
  • Combine 1 Tbsp soy sauce and Sherry in a bowl, then toss with shrimp.
  • Stir together 1 cup water, remaining 2 Tbsp soy sauce, sugar, vinegar, and 1/4 tsp salt in another bowl until sugar has dissolved. Reserve vinegar sauce.
  • Put 1/4 cup cornstarch in a shallow bowl. Drain shrimp (discard marinade), then dredge in cornstarch, knocking off excess, and transfer to a plate.
  • Heat 1/3 cup oil in a wok or 12-inch heavy skillet over medium-high heat 2 minutes. Stir-fry shrimp in 2 batches until golden and just cooked through, about 2 minutes per batch, transferring to a clean large plate as cooked.
  • Stir-fry onion and bell peppers 3 minutes, then transfer to plate with shrimp.
  • Add 1 Tbsp oil to wok, then stir-fry carrot and pineapple 2 minutes. Transfer to plate. Add remaining Tbsp oil and stir-fry scallions, garlic, and ginger 1 minute.
  • Add vinegar sauce to wok and bring to a brisk simmer. Whisk remaining 2 tsp cornstarch into remaining 2 Tbsp water, then add to wok and boil 1 minute (sauce will thicken). Return shrimp, vegetables, and pineapple to wok and stir-fry until heated through and coated with sauce, 1 to 2 minutes.
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