Grilled Tomato Soup With Sweet And Sour Shrimp Food

SWEET AND SOUR GLAZED SHRIMP

Steps:

• Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside.
• Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.
• Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.

SWEET AND SOUR GRILLED SHRIMP

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.

GRILLED SHRIMP WITH SWEET-AND-SOUR SAUCE

Steps:

• In a small saucepan warm the peanut oil over medium heat. Add the ginger and garlic; cook until golden brown, 1 to 2 minutes, stirring frequently. Add the marmalade, rice vinegar,Dijon mustard and fish sauce; stir until the marmalade has melted. Remove the saucepan from the heat and set aside at room temperature. (Can make the sauce ahead of time and warm up over medium heat before serving.).
• In a large bowl mix the oil, salt, chile powder, paprika, and pepper. Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly.
• With the lid closed, grill the shrimp over High heat (500° to 550°F) until they are just opaque in the center and firm to the touch, 5 to 7 minutes, turning once. Serve warm with as much sauce as you like drizzled over the top, serve extra sauce on the side.