Grilled Tomato Soup With Sweet And Sour Shrimp Recipes

Steps:

• To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.
• In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.
• In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.
• Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.
• Remove from the heat and serve over rice.

Steps:

• In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes. , Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.

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.

Steps:

• Whisk all the marinade ingredients together in a small bowl. Add the shrimp to a large resealable plastic bag and pour in the marinade. Refrigerate for 20 minutes.
• Preheat the grill to medium-high heat.
• Oil the grill rack with a clean kitchen towel dipped in olive oil.
• Skewer the shrimp, adding 1 or 2 wedges of lime onto each skewer. Grill for 1 1/2 minutes on each side. Remove from grill to a platter and serve with the Chili Cocktail Sauce.
• Add all the ingredients to a serving bowl and mix well.

Steps:

• In a saucepan combine vinegar, sugar, tomato sauce, flour, red pepper and salt. Bring mixture to a boil. Simmer for 2 to 3 minutes, or until slightly thickened. Transfer to a bowl and stir in scallion and coriander.

Steps:

• To make the broth, peel the shrimp, saving the shells (about 5 cups). Refrigerate the shrimp. In a heavy pot, heat the oil over high heat. When nearly smoking, add the shells, lemongrass, ginger and chili powder and toss for 3 minutes, or until the shells are toasted. Add 8 cups water and tomatoes and bring to a boil. Reduce heat and simmer uncovered for 1 hour, or until reduced by half. Strain the broth through a fine sieve, pressing down on the shells to extract liquid. (You should have 5 cups; if you have less add water to equal 5 cups.) Discard solids.
• To make the soup, return the broth to the pot. Add the sesame oil, pineapple and fish sauce and simmer, uncovered, 10 minutes. Add the scallions, lime juice, sugar, and 1 pound of the reserved shrimp. (Save the rest for another use.) Heat until the shrimp are cooked through, about 5 minutes. Season with salt and pepper, stir in the cilantro and serve.