Yum Yum Sweet And Sour Shrimp En Papillote In Parchment Recipes

YUM YUM SHRIMP

Steps:

• Mix 3 cups ice water, sugar and salt in a bowl.
• Add the shrimp and set aside 15 minutes, then drain well and pat dry. In another bowl, toss the shrimp with 1/2 teaspoon Cajun seasoning.
• Mix the flour, cornstarch, powdered sugar, the remaining Cajun seasoning and the beer in a bowl to make a smooth batter.
• Add the shrimp and stir until evenly coated.
• Heat oil to 350 degrees.
• Working in batches, fry shrimp until golden, about 3 minutes.
• Remove and drain on paper towels; season with salt.

BATTER FOR SWEET AND SOUR SHRIMP

Steps:

• Mix together and let set for 10 minutes.
• Dip shrimp in batter and shake off excess.
• Deep fry 350 degree F for 5-6 minutes.
• Drain on paper towels.
• Keep warm in 200 degree F oven until ready to serve.

YUM YUM SWEET AND SOUR SHRIMP EN PAPILLOTE (IN PARCHMENT)

Steps:

• Preheat oven to 200ºC (400ºF).
• Drain pineapple, reserving juice; set pineapple aside.
• In a medium bowl combine the pineapple juice, honey, lemon juice, soy sauce, vinegar, ketchup, cornstarch, and ginger; stir well.
• Slice mushrooms and onions.
• Cut 6 15-inch squares of parchment paper. Fold each square in half; open each, and divide pineapple chunks and shrimp evenly among squares, placing near the fold.
• Top the shrimp with 1/3 cup mushrooms and about 1 tablespoon of green onion.
• Drizzle 4 tablespoons pineapple juice mixture over each serving.
• Fold paper, and seal edges with narrow folds; place the packets on baking sheets.
• Bake for 15 minutes or until the packages are puffed and lightly browned. Serve in the packages.

SWEET AND SOUR SHRIMP CASSEROLE (MICROWAVE)

Steps:

• Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.
• In a 2-quart microwave-safe casserole, combine onion and oil. Cover and microwave on 100% power (high) for 2 minutes. Add shrimp; cover and cook on high for 2 to 3 minutes more or until shrimp turn opaque, stirring once. Drain shrimp and onion in a colander; set aside.
• In the same casserole, combine brown sugar, cornstarch, ginger, and black pepper. Stir in undrained pineapple, soy sauce, and vinegar. Cook, uncovered, on high for 5 to 6 minutes or until thickened and bubbly, stirring after every minute.
• Stir in sweet pepper. Cook, uncovered, on high for 1 minute. Stir in shrimp mixture and water chestnuts. Cook, uncovered, on high for 30 to 45 seconds more or until heated through, stirring once. Serve with hot cooked rice.

SWEET AND SOUR SHRIMP

Steps:

• Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
• Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
• Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
• Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
• Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
• Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
• Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
• Garnish each serving with green onions and sesame seeds.

QUICK AND EASY SWEET AND SOUR SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the pasta and cook as per package directions and drain.
• Meanwhile, heat 2 tablespoons oil in a 12 inch skillet, over medium-high heat, add onions and cook 2 minutes then add broccoli and continue to cook, stirring, an additional 5 minutes.
• Add shrimp; season with salt and pepper and cook, stirring, for 3-5 minutes until shrimp are no longer pink.
• Stir in sweet and sour sauce and the pasta too, tossing with tongs so that ingredients are well blended.
• Remove from heat; divide onto plates and serve immedietly.