Orange Sweet & Pungent Shrimp

Ingredients

  • 3 tbsp. brown sugar
  • 1/2 tsp. salt
  • 1 tbsp. soy
  • 1/4 c. rice vinegar
  • 1/4 tsp ground ginger
  • 1/2 c. orange marmalade
  • 1/2 c. veggie broth
  • 3/4 c. water
  • 1 green pepper, sliced thin
  • 1 red pepper, sliced thin
  • 1 large onion, sliced thin
  • 1 tbsp. cornstarch
  • 1 lb. shrimp, cleaned and dried
  • 1 c. flour
  • 1 tsp. salt
  • 1/2 tsp. cayenne pepper
  • Veggie oil to fry
  • 6 c. hot cooked rice

Steps

  1. In skillet, combine sugar and salt.
  2. Add soy, vinegar, ginger, marmalade, broth and water. Stir.
  3. Add onions and simmer, uncovered, till onions just softening.
  4. Add peppers and simmer till peppers and onions al dente.
  5. Mix cornstarch with a tbsp. of water to make slurry.
  6. Add slurry slowly to skillet ingredients and stir.
  7. Cook a couple minutes to thicken. Lower heat to keep warm.
  8. Heat oil in fryer at 375 deg. or 3/4 inch deep in bottom of fry pan on med high.
  9. Place flour, salt and cayenne pepper in big zip lock bag.
  10. Shake to mix. Add shrimp, shake to coat.
  11. Add shrimp to hot oil to fry, do not overcrowd.
  12. Cook till golden brown, about 2-3 min.
  13. Remove and blot on paper towels.
  14. Plate up hot rice with veggie mix on top and shrimp on top of that.

Serves: 4-6

Credit: Camille Van Sant