Sweet and Sour Shrimp
from the SNEAKY chef by Missy Chase Lapine

Servings: 4


• 1 pound large shrimp, peeled and deveined
• 1 tablespoon minced fresh ginger or 1/4 teaspoon ground ginger
• 1 to 2 garlic cloves, minced
• 1 tablespoon walnut, almond, or canola oil
• 1 Cup Sweet and Sour Sauce (see below)
• Sesame seeds, for garnish

Optional extra boost:
1 small red onion, sliced
and / or 1 green bell pepper, coarsely chopped

In a large bowl, toss the shrimp with the ginger and garlic (this can be done up to 8 hours ahead, if kept refrigerated).

Heat the oil in a large skillet or wok over moderately high heat until it's hot but not smoking. Add the shrimp and stir-fry for about 2 minutes, until the shrimp turn pink. Remove the shrimp from the skillet and add the onion and pepper, if using. Saute until they soften, about 5 minutes. Add the shrimp back into the skillet, along with the sweet and sour sauce, mixing to coat evenly. Garnish with a sprinkling of sesame seeds and serve hot over brown rice.

Sweet and Sour Sauce
Makes about 1 Cup of Sauce

• 3 tablespoons low sodium soy sauce
• 2 tablespoons brown sugar
• 1/2 cup Orange Puree (see below)
• 1/4 cup pomegranate juice
• 4 teaspoons cider vinegar
• 1/2 to 3/4 teaspoons cayenne
• 2 teaspoons ground ginger

Whisk together the soy sauce, brown sugar, Orange Puree, poimegranate juice, vinegar, cayenne, and ginger. Mix in the pineapple chunks, if using. Cover and store in the refrigerator for up to 3 days.

Optional extra boost: 1/2 cup pineapple chunks

Orange Puree
Makes about 2 Cups of Puree

• 1 medium sweet potato or yam, peeled and coarsely chopped
• 3 medium to large carrots, peeled and sliced into thick chunks
• 2 to 3 tablespoons water

In a medium sized pot, cover the sweet potatoes and carrots with cold water and boil for 20 minutes, until carrots are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables in recipes, which will reveal their presence t your man - a gigantic no-no for the Sneaky Chef.

Drain the sweet potatoes and carrots and put them in the food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree, but eh less water, the better.

This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.

Per Serving (excluding garnish): 208 Calories; 6g Fat (24.6% calories from fat); 1g Saturated Fat; 24g Protein; 14g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 632mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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