Shrimp with sweet and sour sauce

Name: Shrimp with sweet and sour sauce - Aureliana D.
Ingredients: 500 g peeled fresh shrimp; 100 g Heinz tomato juice; 100 g butter; 2; 3 tablespoons brown sugar; balsamic vinegar; soy sauce; Worcestershire sauce; 3 cherry tomatoes; crushed chili flakes; sea salt; pepper

Over - Shrimp with sweet and sour sauce by Aureliana D. - Recipia

Shrimp in sweet and sour sauce is the kind of recipe I whip up in the evening when I’m in the mood for something quick but with a bit of a twist compared to my usual dishes. I like to make it from time to time because it doesn’t require much effort, and the ingredients for the sauce are easy to find. I usually serve it with a glass of wine and something simple on the side if I feel like setting the table nicely. Quick Info Total time: about 20-25 minutes Preparation time: 10 minutes Cooking time: 7-10 minutes Servings: 2-3 Difficulty: easy to medium, doesn’t require much experience Recipe type: main dish, dinner Ingredients 500 g fresh shrimp, peeled 100 g tomato sauce (I use Heinz, but you can use any quality tomato sauce) 100 g butter 2-3 tablespoons brown sugar Balsamic vinegar (to taste, usually 1-2 tablespoons) Soy sauce (1-2 tablespoons, to taste) Worcestershire sauce (1-2 tablespoons) 3 cherry tomatoes Crushed chili flakes, to taste (I use half a teaspoon, but you can adjust) Sea salt Pepper Instructions 1. If using whole shrimp, peel them first. Hold the shrimp by the head with one hand, and gently twist and pull the head off with the other. Then, detach the legs from underneath and remove the shell, being careful not to break the meat. 2. In a large skillet, melt the butter over low heat. Sprinkle in the brown sugar and stir continuously to prevent burning. The sugar should dissolve completely in the butter without browning. 3. Once the sugar has melted, add the tomato sauce, balsamic vinegar, soy sauce, Worcestershire sauce, and the halved or quartered cherry tomatoes. Bring to a boil, then taste and adjust – if you want it sweeter, add a bit of sugar; if you want it more tangy, add a little more vinegar. 4. Add the chili flakes, sea salt, and freshly ground pepper. Don’t overdo the salt if the soy sauce is already salty. 5. Add the shrimp to the skillet, gently stirring to coat them in the sauce. Cook everything for about 7 minutes until the shrimp turn pink and opaque. Don’t let them cook too long, or they’ll become tough. 6. Optionally, at the end, you can adjust the sauce’s flavor to your liking. Why I Make This Recipe Often This recipe is practical because it doesn’t take long and allows me to use what I have in the fridge. The flavor balances nicely between sweet, tangy, and salty. It works well for a quick dinner or when I want to make something different without much hassle. Tips and Variations Tips Use fresh shrimp if possible – they have a better texture than frozen ones. If the butter starts to brown too quickly, remove the skillet from the heat for a few seconds. Cherry tomatoes add a bit of freshness to the sauce, but you can omit them if you don’t have any. Don’t overcook the shrimp; otherwise, they’ll become rubbery. Substitutions You can also use frozen shrimp, just make sure to thaw them completely and pat them dry with a towel. Brown sugar can be swapped for white sugar, but the sauce won’t have the same depth of flavor. If you don’t have Worcestershire sauce, you can leave it out or add a little lemon juice for some extra acidity. Variations You can use another type of seafood instead of shrimp, but the cooking time may vary. For added flavor, you can add a bit of crushed garlic along with the butter at the beginning (if you like). If you prefer the sauce spicier, increase the amount of chili. Serving Ideas I sometimes serve it with fresh bread to soak up the sauce. Other times, alongside plain rice or short pasta. It also pairs well with a green salad or some fresh herbs sprinkled on top. Frequently Asked Questions 1. Can I use frozen shrimp? Yes, you can. Just thaw them completely, pat them dry, and cook them the same way. You may have some extra liquid in the skillet, so be sure to reduce the sauce to make it thicker. 2. How long can I leave the shrimp in the sauce before serving? It’s best to serve them immediately. If you leave them too long in the hot sauce, they will become tough. If you need to hold them, turn off the heat and cover them for a few minutes. 3. Can I make the sauce spicier or more tangy? Yes. Adjust the chili flakes to your liking for spiciness. For more tanginess, gradually increase the balsamic vinegar and taste each time. 4. Can I use a different type of tomato sauce? Yes, but if you use a very salty or flavored sauce (e.g., seasoned tomato puree), adjust the other seasonings accordingly. 5. What can I substitute for Worcestershire sauce? You can skip it or use a splash of lemon juice and a bit of soy sauce. It’s not an essential ingredient. Nutritional Values Estimated per serving (based on 3 servings): Calories: approx. 380-400 kcal Protein: 24-28 g Fat: 22-25 g (from butter and shrimp) Carbohydrates: 15-18 g (from sugar, tomato sauce, cherry tomatoes) Values are approximate – they may vary depending on ingredients and how much sauce you actually eat. Storage and Reheating The dish doesn’t store well for the next day – shrimp become tough if reheated. If you do have leftovers, keep them in the fridge for a maximum of 24 hours and reheat gently over low heat or steam. It’s best served fresh.

Shrimp with sweet and sour sauce

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