Sweet and Sour Scampi
- 1 Scallion chopped
- 3 tb Dry white wine
- 4 tb White vinegar
- 1 tb Sugar
- 1/4 c Orange jucie
- 1 tb Fresh chopped ginger
- 1 c Diced pineapple
- 1 c Hot chicken stock
- 1 tb Cornstarch
- 3 tb Cold water
- 1/2 lb Medium shrimp, peeled and
- Deveined
- 3 tb Melted butter
- 1/2 ts Fennel seed
- Salt and pepper to taste
- Lemon juice
1) Prepare sauce by placing scallion in sauce pan. Add wine and vinegar;
season well with pepper. Bring to boil and cook 3 minutes over medium heat.
2) Add sugar, orange juice, ginger, pineapple and chicken stock; mix well.
Bring to a boil again.
3) Mix conrstarch with water; stir into sauce and cook 2 minutes.
4) Correct seasoning and simmer over very low heat.
5) Cook shrimp in 2 batches to avoid over crowding the pan. Heat butter in
large frying pan. Add shrimp, fennel seed and lemom juice; Season well.
Cook 3 to 4 minutes; stirring frequently.
6) Serve shrimp with sauce over rice. Submitted By COOK4U@VIVANET.COM On
TUE, 5 SEP 1995 232500 -0400
season well with pepper. Bring to boil and cook 3 minutes over medium heat.
2) Add sugar, orange juice, ginger, pineapple and chicken stock; mix well.
Bring to a boil again.
3) Mix conrstarch with water; stir into sauce and cook 2 minutes.
4) Correct seasoning and simmer over very low heat.
5) Cook shrimp in 2 batches to avoid over crowding the pan. Heat butter in
large frying pan. Add shrimp, fennel seed and lemom juice; Season well.
Cook 3 to 4 minutes; stirring frequently.
6) Serve shrimp with sauce over rice. Submitted By COOK4U@VIVANET.COM On
TUE, 5 SEP 1995 232500 -0400
