Sweet and Sour Shrimp

I found this recipe in Food & Wine and it looked so good and easy.  The recipe uses Sir Kensington’s (you’ve got to check out their story), which is a small-batch ketchup that was created by two Brown University undergrads.  To show off its aromatic side, F&W’s Grace Parisi uses it in a sauce for  this Sweet and Sour Shrimp.  Though you could use regular ketchup.

Sweet and Sour Shrimp

Serves 4-5

Serves 4-5

2 Tbs ketchup
2 Tbs low-sodium soy sauce
¾ cup chicken broth
2 tsp sugar
1 tsp Chinese chile sauce
1 tsp cornstarch
1½ Tbs rice vinegar
2 Tbs vegetable oil
2 Tbs minced fresh ginger
1 garlic clove, minced
1½ lbs medium shrimp, peeled

In a small bowl, whisk the ketchup with the soy sauce, chicken broth, sugar, chile sauce, cornstarch and vinegar.

Heat a large skillet until very hot. Add the oil and swirl to coat the pan. Add the ginger and garlic and cook for 10 seconds, until fragrant. Add the shrimp and cook until curled, but not cooked through, 1 to 2 minutes. Whisk the sauce and add it to the pan. Cook, stirring, until the sauce is thickened and the shrimp are cooked through, 3 minutes.

Serve With Snow peas and steamed rice.


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