Sweet and Sour Shrimp

Okay, after how many days of consuming nothing but sugar, booze and cheese, it's time to get back into the normal flow of things.  I'm not talking "New Year's Resolutions" or anything crazy like that, but it's just time to enjoy food that doesn't make you slip into a fat coma for 3 hours after consuming! 

The January issue of Food & Wine boasts many easy and quick recipes this month, and tonight I adapted one of their recipes for Sweet & Sour Shrimp.  I scaled it down for a "dinner for two" and also added some brocolli and yellow peppers that I had in the fridge.  The rest of the meal comes together so easily with ingredients everyone has kicking around.

Sweet and Sour Shrimp
Ingredients:
2 tbsp ketchup
2 tbsp soy sauce
3/4 cup chicken broth
2 tsp sugar
2 tsp sambal oelek (or chili garlic paste)
1 tsp cornstarch
1 1/2 tsp rice vinegar
2 tbsp vegetable oil
2 tbsp fresh grated ginger
3 cloves garlic, grated on a tiny grater
1/2 lb shrimp, peeled
1 cup brocolli flowerettes
1 cup sliced yellow pepper
3 green onions, sliced
2 tbsp black sesame seeds
1/2 cup basmati rice

Method:
Cook rice in the way that works for you  - I usually do 1/2 cup rice to 1 cup water, bring to boil, drop the heat, put a lid on and cook for about 15 minutes.  Remove from heat and let sit for another 10 minutes - have it ready b/c this dinner comes together quickly!

In a small bowl, whisk together the ketchup, soy sauce, broth, sugar, sambal oelek, cornstarch & vinegar.  Set aside.

Grate ginger and garlic. 

Heat a large frying pan to very hot.  Add the oil to the pan and chuck in the garlic and ginger.  Cook for only about 10 seconds or until fragrant - things tend to burn quite quickly, so don't over-do it!  Chuck in the shrimp in and cook - you'll see the grated stuff starting to stick to the shrimp and forming a delicious crust - so awesome! 

Cook until the shrimp starts to turn pink and curl slightly - only about 2 minutes.  Add in the vegetables and slowly whisk in the sauce you prepared.

Stirring constantly, let the sauce thicken (happens so fast!) only about another 2-3 minutes.

Serve atop the rice and garnish with sliced green onions and a sprinkle of black sesame seeds!