Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, October 28, 2014

Shrimp and Pineapple Stir-Fry for Two

Light, simple, and super tasty, this little stir-fry for two is as flavorful as it is easy to put together. Like any stir-fry, it cooks in minutes and delivers rich sweet-and-sour taste—with a touch of spice—and a little glossy finish that's kind of pretty.

Note: If fresh pineapple is available, go for that. You can use canned, but nothing beats the real fruit. Cut it into small cubes for easy eating.

Serves 2


For the Sauce
  • 1/3 cup chicken broth
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp white sugar
  • 2 tsp sambal oelek (ground fresh chile paste)
  • 1 tbsp peanut oil
  • 1 garlic clove, finely chopped
  • 1/2-inch piece of ginger, peeled and finely chopped 
For the Stir-Fry
  • 6 tsp water
  • 2 tsp cornstarch
  • 2 tbsp peanut oil, divided
  • 1/2 lb small-medium shrimp (36-40 count), shelled and deveined
  • sea salt
  • freshly ground black pepper
  • 2 scallions, white and green parts thinly sliced and separated
  • 2 Thai chiles, thinly sliced
  • 1/3 cup chopped green bell pepper
  • 1 cup small pineapple chunks
  • 1 cup cooked white rice, for serving
Stir-Fry Ingredients

For the Sauce
  1. Whisk the chicken broth, soy sauce, vinegar, sugar, and sambal oelek in a small bowl.
  2. Heat a wok over medium-high heat and add the peanut oil. Add the garlic and ginger and stir-fry 35-40 seconds. Add the broth mixture and simmer 2 minutes. (Reduce the heat if the mixture comes to a hard boil.)
  3. Transfer the sauce to a bowl and set aside. Do not wipe out the wok.
Mixed Stir-Fry Sauce Ingredients
Garlic and Ginger 
Sauce Added
For the Stir-Fry
  1. Whisk the water and cornstarch in a small bowl until the cornstarch is completely dissolved.
  2. Re-heat the wok over medium-high heat and add 1 tablespoon of peanut oil, swirling to coat. 
  3. Season the shrimp with salt and pepper and stir-fry until just cooked through, about 3 minutes. Transfer to a bowl.
  4. Add the remaining 1 tablespoon of oil to the wok. Add the white parts of the scallions, chiles, and bell pepper and stir-fry 3 minutes.
  5. Add the pineapple chunks and stir-fry 2 minutes.
  6. Return the shrimp to the wok and stir in the reserved sauce. Simmer 1 minute.
  7. Re-whisk the cornstarch mixture and add to the wok. Stir well until the sauce is slightly thickened, 1-2 minutes. 
Shrimp Beginning to Stir-Fry
Stir-Fried Shrimp
Vegetables Beginning to Stir-Fry
Pineapple Added 
Shrimp and Sauce Added

To serve, divide the rice between 2 shallow bowls. Divide the shrimp mixture on top and sprinkle the green parts of the scallions over all.

Shrimp and Pineapple Stir-Fry

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