Sweet And Sour Shrimp Soup Recipes

SWEET-AND-SOUR SHRIMP SOUP

Steps:

• To make the broth, peel the shrimp, saving the shells (about 5 cups). Refrigerate the shrimp. In a heavy pot, heat the oil over high heat. When nearly smoking, add the shells, lemongrass, ginger and chili powder and toss for 3 minutes, or until the shells are toasted. Add 8 cups water and tomatoes and bring to a boil. Reduce heat and simmer uncovered for 1 hour, or until reduced by half. Strain the broth through a fine sieve, pressing down on the shells to extract liquid. (You should have 5 cups; if you have less add water to equal 5 cups.) Discard solids.
• To make the soup, return the broth to the pot. Add the sesame oil, pineapple and fish sauce and simmer, uncovered, 10 minutes. Add the scallions, lime juice, sugar, and 1 pound of the reserved shrimp. (Save the rest for another use.) Heat until the shrimp are cooked through, about 5 minutes. Season with salt and pepper, stir in the cilantro and serve.

SWEET AND SOUR SHRIMP

Steps:

• Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice and a medium bowl.
• Whisk together cornstarch and water in a small bowl.
• Dry shrimp with paper towels. Combine shrimp with salt and pepper in a medium bowl.
• Heat a wok or large saute pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil.
• Once the oil is hot add the shrimp in a single layer, do not move for 1 minute. Stir and cook another 30 seconds. Transfer cooked shrimp to a clean plate.
• Add 1 tablespoon of vegetable oil to the pan, once hot add the bell pepper and zucchini. Stir-fry for 2 minutes.
• Add in the garlic and ginger, stir-fry for 30 seconds.
• Add in the pineapple and stir-fry for 30 seconds.
• Pour in the sweet and sour sauce, stir and cook until simmering, 2 minutes.
• Whisk the cornstarch mixture and then gradually add it to the center of the pan. Stir constantly until the sauce is thickened, 30 seconds.
• Add the cooked shrimp, stir to combine and cook until shrimp are warmed through, 2 minutes.
• Serve sweet and sour shrimp garnished with green onions and sesame seeds.

SWEET AND SOUR SHRIMP

Steps:

• To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.
• In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.
• In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.
• Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.
• Remove from the heat and serve over rice.

SIMPLE SWEET AND SOUR SHRIMP

Steps:

• Cook rice in microwave as directed on package. Place in bowl; cover to keep warm.
• In 12-inch skillet, heat oil over high heat. Add onion; cook 1 minute, stirring frequently. Add bell peppers; cook 3 minutes, stirring frequently.
• Stir in shrimp and pineapple. Cook 3 minutes, stirring frequently. Reduce heat; stir in sweet-and-sour sauce. Cook 1 to 2 minute, stirring constantly, until shrimp are pink. Serve shrimp mixture over rice.

SWEET AND SOUR SHRIMP SOUP

Steps:

• Break off tamarind from brick and soak in 1/3 cup warm water 30 minutes, then push through a sieve and discard solids.
• Heat oil in a large, heavy-bottomed pot and fry shallots, gently stirring, until golden and crisp, about 12 minutes. Drain on paper towels. Pour all but about 2 tsp. oil into a heatproof bowl (reserve for another use).
• Cook garlic in pot over medium heat, stirring, 20 seconds. Add chili paste, broth, 1 cup water, the fish sauce, sugar, tamarind liquid, and tomatoes; bring to a boil, covered.
• Simmer, uncovered, 5 minutes. Add cabbage, pineapple, bean sprouts, and shrimp; cook just until shrimp curl. Stir in herbs and chiles; serve with shallots and lime wedges.
• *Find tamarind pulp and sambal oelek in the Asian aisle of well-stocked grocery stores or at Asian markets.
• Note: Nutritional analysis is per serving.

THAI HOT & SOUR SHRIMP SOUP

Steps:

• In a saucepan, heat the oil over moderate heat. Add the garlic, chile paste, and red pepper flakes. Stir until fragrant, about 1 minute. Add the galangal and lemongrass; stir until the ingredients are lightly browned, about 2 minutes. Add the chicken broth and simmer for 15 to 20 minutes.
• Bring the soup to a boil. Add the fish sauce, sugar, kaffir lime leaves, mushrooms, and tomatoes. Add the shrimp and cook until they just turn pink, about 2 minutes. (The shrimp will continue to cook in the hot broth.) Remove the pan from the heat and add the lime juice, scallion, basil, and cilantro. Serve immediately.

SWEET AND SOUR SHRIMP

Steps:

• In a saucepan, combine pie filling, vinegar, brown sugar and ginger; mix well. Cook over medium heat until filling is hot and bubbly. Add green pepper, water chestnuts and shrimp. Cook over medium heat for 4-5 minutes or until shrimp are heated through. Do not over cook. Serve over rice.

HOT AND SOUR SHRIMP SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

SWEET AND SOUR SHRIMP & VEGETABLES

Steps:

• In a large skillet or in a wok, heat your oil to medium heat, and then add the carrot, tossing very frequently.
• Allow the carrot to cook for about 4 minutes.
• Then add your onion, and cook for another 4 minutes or so, and then add your garlic, cooking for another minute or so.
• In a liquid measuring cup, add your soy sauce, brown sugar, juice, vinegar and cayenne.
• Add your liquid mixture to the skillet and bring to a heavy simmer.
• Add your shrimp, and cook until your shrimp is done (pink on both sides) approximately 3-4 minutes.
• Don't overcook your shrimp.
• At this time, you can throw in your pineapple chunks if you wish to use them.
• While your shrimp is cooking, mix your cornstarch with approximately 4-5 tablespoons of water (just enough to make it a liquid mixture-you may need a little more or a little less because I never measure the amount of water I use).
• Add the cornstarch mixture to your pan, and sir constantly until thick- this will not take very long at all.
• You may turn your heat down to medium-low.
• Serve with rice.
• ENJOY!

VIETNAMESE SWEET AND SOUR SOUP

Steps:

• Bring water or chicken stock* to a boil.
• Add tomato, pineapple juice and pineapple chunks and reduce heat to simmer for 5 minutes.
• Add shrimp, optional chili, lemon, sugar, and fish sauce and simmer 3-5 minutes or until shrimp is cooked.
• Add okra, bean sprouts and recao. Cover and remove from heat. Let stand 5 minutes.
• Salt to taste and garnish with scallions and cilantro.

GRILLED TOMATO SOUP WITH SWEET AND SOUR SHRIMP

Steps:

• For the soup: Prepare a grill over high heat. Brush the tomatoes, garlic and chile with 2 tablespoons of the olive oil, then grill until softened and slightly charred, turning occasionally, 5 to 10 minutes. Transfer to a blender with the lime juice, cucumber and the remaining 2 tablespoons olive oil and puree in batches until smooth. Fold in the basil and cilantro. Season with salt and black pepper. Refrigerate until chilled, 1 to 2 hours.
• For the shrimp: Combine the lemon juice, sugar, vinegar and soy sauce in a small saucepan. Bring to a boil over medium heat, and then reduce the heat and simmer for 5 minutes. Remove and let cool.
• Sprinkle the shrimp with salt and black pepper. Heat the olive oil in a large saute pan over high heat. Add the garlic and saute until just golden. Remove the garlic and discard. Add the shrimp and saute until cooked through and opaque, about 1 minute per side. Add the sweet and sour sauce and bring to a boil. Remove from the heat, let cool and stir in the sesame oil.
• To serve, divide the soup among 4 shallow soup bowls and place 2 shrimp in the center of each. Garnish with basil and cilantro.

VIETNAMESE SWEET & SOUR SHRIMP SOUP WITH PINEAPPLE (CANH CHUA TOM NAU THOM)

Steps:

• Prep the ingredients: Devein the shrimp by inserting a toothpick underneath the vein and between the shells. Pull up to remove. Give the shrimp a quick rinse, if needed. Peel and finely dice the garlic cloves. Cut the pineapples into small bite-size chunks. If using large okra, halve at a diagonal. Otherwise, leave okra whole. Quarter the tomatoes. Set everything aside.
• In a medium-size pot, heat oil on medium-high. Add garlic and fry until golden brown. Set aside half of the fried garlic for garnish. Add chicken stock to the pot with the remaining garlic and bring the pot to a boil.
• Add tamarind pulp to a mesh strainer and lower it into the stockpot. Use the back of a spoon to help push the pulp through the strainer. Discard remains.
• Season stock with salt, fish sauce, and sugar to taste.
• Add shrimp. When shrimp start to turn color, add okra and pineapple. Cook for 1-2 minutes. Lastly, add tomatoes and immediately turn off the heat.
• Garnish soup with fried garlic from earlier, Thai chili peppers, and either rice paddy herbs, Thai basil, culantro, or cilantro. Serve with steamed rice and one of the following traditional Vietnamese protein dishes for a complete meal.