Image by Monhsi

While cleaning up some old backups this week, I came across some recipes I developed for a catering job a few years ago. The event was a Hawaiian bridal shower, and while they didn’t use any of my recipes (they preferred ham with pineapple and brown rice), I’m glad I had the chance to develop these, and even happier to rediscover them.

I posted my favorite recipe from this collection, Hawaiian-Inspired Stuffed Mushrooms, yesterday; this is a close second.

Not only is this recipe yummy as-is, I can only image how good it could be if converted into sushi. I’ll have to try it and let you know.

Sweet and Sour Shrimp

Ingredients:

• 2 tablespoons peanut oil
• 1 pound jumbo shrimp, peeled and deveined
• 1/2 cup scallions, cut into 3/4″ pieces
• 1 1/2 cups fresh pineapple, cut into large chunks
• 2 mangoes, peeled, pitted, and cut into large chunks
• 1 cup mandarin orange segments
• 1 1/2 cups pineapple-orange juice
• Juice of one lime
• 1/3 cup sherry wine vinegar
• 1/4 cup cornstarch
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon cayenne pepper
• 6 cups cooked short-grain rice or thin noodles

In a medium bowl, whisk cornstarch with juices and vinegar. Set aside.

Heat wok or large skillet with oil over medium-high heat. Add shrimp and scallions and cook until shrimp is barely opaque, 3-4 minutes. Remove shrimp from pan and set aside.

Add fruit and juice/cornstarch mixture to pan. Stir constantly until mixture boils and begins to thicken. Return shrimp to pan and cook until heated through, about 1 minute.

Serve immediately over rice or noodles. Garnish with cayenne and cilantro.

Serves 6-8.