Cocktail recipes, spirits and local bars

Shrimp with sweet and sour sauce

Shrimp with sweet and sour sauce

This is a perfect dish for dinner, along with a glass of good wine.

  • 500 g fresh peeled shrimp
  • 100 g tomato juice from Heinz
  • 100 g butter
  • 2-3 tablespoons brown sugar
  • balsamic vinegar
  • soy sauce
  • worcestershire sauce
  • 3 cherry tomatoes
  • crushed chilli flakes
  • sea ​​salt
  • pepper

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Shrimp with sweet and sour sauce:

To peel a shrimp, grasp its head between your thumb and forefinger, then pull and twist it until it comes off its tail. Peel off the legs underneath, then gently peel off the shell with your toes, leaving the meat intact inside.

Melt the butter with the sugar and stir to keep from burning. Add the rest of the ingredients and taste to suit the sweeter or more spicy taste. Add the shrimp and a little salt and pepper. Leave on the fire for about 7 minutes.

Good appetite!


How to make turkey breast with sweet and sour sauce

In a WOK or in a high-walled Teflon pan (used to the end) with 3-4 tablespoons of hot oil, add the pieces of marinated turkey meat (fried over high heat), taking care to mix energetically (about 5-8 minutes) with a spatula.

Over the pieces of fried meat, add the sweet-sour sauce obtained, leaving it to boil for two more (to combine the flavors well).

The turkey meat dish with sweet and sour sauce will be decorated at the end (when the fire will close) with freshly chopped parsley.

The turkey breast with sweet and sour sauce will be served with a basmatic boiled rice or a mashed potato.


How to make pork with sweet and sour sauce

They will be put in a bowl pork fillets which will be seasoned with a salt powder, pepper, soy sauce and honey (mixing with a spatula to hold the ingredients well), then leave to cool in the refrigerator.

In a frying pan, they will be sautéed the vegetables prepared in advance: onion cleaned and cut scales, bell peppers clean the seeds and cut into thin strips.

After the vegetables are sautéed, take them out on a plate and put them in the remaining oil. marinated pork fried for about 10-15 minutes on all sides.

After the meat has softened (browned), add it the vegetables sauteed beforehand, pineapple pieces together with the canned syrup, tomato sauce, letting everything boil over low heat about 30 minutes, until the sauce turns into something beautiful and delicious (the combination of soy sauce and tomato sauce, being perfect).

Sweet and sour pork can be served with a garnish of boiled rice / vegetable salad etc & # 8230


Packages with crabs and shrimp in sweet and sour sauce

A recipe for Packets with crabs and shrimp in sweet and sour sauce from: boiled shrimp, chives, crab meat, sour cream, foid dough, olive oil, ginger, pineapple, brown sugar, chilli powder, rice vinegar, starch arorut, watercress leaves and chives. Crispy packets containing a creamy seafood filling will go perfectly with pineapple and ginger sauce.

Ingredient:

  • 150 g of boiled shrimp, peeled, thawed if frozen
  • 2 tablespoons chives, chopped
  • 100 g of fresh or canned crab meat, drained
  • 3 tablespoons semi-skimmed sweet cream
  • black pepper
  • 8 sheets of dough for pastry, with dimensions of 18 & # 21531 cm
  • 1 tablespoon olive oil
  • 25 g ginger preserved in syrup, drained and cut into small pieces
  • 1 tablespoon syrup in which the ginger was preserved
  • 2 slices of canned pineapple, drained and cut into small pieces
  • 20 g brown sugar
  • a tip of the cell powder of the cell
  • 1 tablespoon rice vinegar, white wine or cider
  • 1/2 teaspoon arorut starch

Method of preparation:

Preheat the oven to 220 ° C. Cut the shrimp into large pieces, then place in a bowl. Add chives, crab meat and cream over them. Match the pepper.

Grease a sheet of dough with a little oil. Spread the second sheet over the first and grease it with oil, then cut lengthwise so as to obtain 2 long strips, the thickness of two sheets.

Divide the crab mixture into 8 equal portions. Place a portion at the lower right end of the strip, and then fold the right corner over the filling to form a triangle. Continue wrapping at a right angle until the dough strip ends, thus closing the filling in several layers of dough.

Make 7 more packets, doing the same, using 2 strips of dough for each packet. Put the packages on a tray, grease with the rest of the oil and bake in the oven putting the tray in the middle, 0-25 minutes until the dough becomes golden and crispy.

Itre time to prepare the sauce. Put all the ingredients in a saucepan, except the arorut. 150 ml of water are added over them. Put the pan on the right heat and heat until the mixture boils, then reduce the flame to low and simmer for 5 minutes.

Mix the arorite with 2 teaspoons of cold water, add it over the sauce and boil, stirring constantly, until the sauce thickens. Reduce the flame, cover and keep warm. To serve, arrange 2 packets on each plate and garnish with watercress leaves and chives. Pour the sauce into four bowls that sit next to the plates.


Recipe of the day: Donuts stuffed with fried shrimp and pork with sweet and sour sauce

Donuts stuffed with fried shrimp and pork with sweet and sour sauce from: olive oil, peeled shrimp, green onions, garlic, ginger root, dough, canola oil, salt, pepper, sugar, vinegar and salt.

Ingredients for donuts:

Donuts stuffed with fried shrimp and pork with sweet and sour sauce

  • 1 tablespoon olive oil
  • 500 g shrimp, peeled, peeled and finely chopped
  • meat from 4-5 Italian sausages
  • 2 green onions, finely chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon fresh, chopped ginger root
  • 20 pieces of frozen dough
  • 3 cups canola oil
  • salt and pepper

Ingredients for the sauce:

  • 4 tablespoons water
  • 4 tablespoons sugar
  • 1 tablespoon vinegar
  • 1 pinch of salt

Method of preparation:

Heat the olive oil in a wok. Add the shrimp, pork, onion, garlic and ginger sauté for 5 minutes. season with salt and pepper to taste.

Arrange the dough in a single layer. Bring a small bowl of water near the work surface.

Lubricate the outer edges of the packages. Then add a tablespoon of the meat mixture and bend the edges.

Also in the wok, heat the canola oil and fry the donuts for a minute. Remove on paper towels to absorb excess oil.

Meanwhile, prepare the sauce by putting all the ingredients in a small saucepan over medium heat. Boil until the sauce thickens. Serve the donuts with sweet and sour sauce.


Shrimp with sweet and sour sauce and grilled small

ingredients
1 bag of frozen shrimp., 12 small (for grilling)., 1 kg of potatoes (for baked natural potatoes)., 50 gr butter., 2 tablespoons sour cream., 1/2 lemon (for squeezing, ie 2 tablespoons of juice lemon)., 2 tablespoons extra virgin olive oil (for tempering shrimp)., 2 tablespoons Pesto Sauce (Agnesi Pesto Green Sauce)., salt, freshly ground pink pepper, dried tarragon, dried rosemary.

Difficulty: low | Time: 1h 30 min


Shrimp in sweet and sour rosé wine sauce

I can say that I prepared the most delicious shrimp sauce I have ever eaten, without exaggerating at all. Well, shrimp are among my favorite seafood, but I always felt that something essential was missing from the sauce. So, after many attempts, I found the perfect combination.

  • 500gr shrimp
  • 80ml dry rosé wine
  • 2 tablespoons sunflower oil
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sweet mustard sauce
  • 1 teaspoon granulated garlic
  • 1 teaspoon wok spices (no bazacons in them)
  • coriander / parsley.

This recipe does not last more than 15 minutes, but I guarantee it has an absolutely delicious taste. In a wok (you can also use a normal pan) put about 2 tablespoons of sunflower oil and let it heat up well.

When the oil has warmed up, add the granulated garlic and wok spices and sauté for 30 seconds, then add the shrimp. Saute the shrimp in this aromatic oil for 5 minutes, then add the wine, sweet chilli sauce, honey and sweet mustard sauce, stirring lightly, and leave everything on medium heat (stage 6 on the electric hob) for about 5 minutes.

After this time, we add the key ingredient, namely rice vinegar, which will give it a very pleasant sour taste. Leave it on the fire for another 2 minutes and turn it off. You can serve them as such with a little coriander or parsley sprinkled on top or with basmati rice.

For this recipe to be just as delicious, I recommend you buy quality rice vinegar and sweet mustard sauce, even if the prices can be slightly peppered. Under no circumstances use apple cider vinegar or any other type, as the taste is extremely different.


Chickpeas with sweet and sour sauce

I chose to cook this recipe for Friday, which is Lent Day, Chickpeas with sweet and sour sauce, replacing meat with chickpeas. I also like the version with pork or chicken breast, but also this version that is Lent is a delicious one. Especially since we are now entering Christmas Lent, I think it is a very good recipe to change the menu.
Other recommendations for Fasting Recipes can be found in the images below if you click on the titles in the image.

  • Moroccan Stew with Naut
  • Bean meatballs
  • Pasta with Beans

Let's see what we need. We use a 250 ml cup as a unit of measurement.

Chickpea with sweet and sour sauce & # 8211 Ingredients

1/4 cup oil
1 Canned Naut & # 8211 SunFood
1 white onion
3 bell peppers prefer to be of different colors (red, yellow, green)
1 medium-sized carrot
1 diced pineapple compote & # 8211 SunFood
1/2 cup pineapple juice from compote

1/2 cup ketchup
2 tablespoons vinegar
2 tablespoons soy sauce
1/4 cup honey
salt. pepper
1 tablespoon food starch
boiled rice as a garnish

Chickpea with sweet and sour sauce & # 8211 Preparation

The carrot is cleaned and washed. Peel the peppers and wash them. Peel the onions. All this will be cut into thin strips. Heat the oil in a deeper pan or skillet, and cook the chopped vegetables for 5-6 minutes. Add to the vegetables and the previously drained chickpeas. Add the pineapple pieces, pineapple juice, ketchup, honey, vinegar and soy sauce. Boil 4-5 minutes so that the vegetables and pineapple remain a little crispy, not too soft (about 5 minutes).

The starch is dissolved in 3/4 cup of water and poured over the sauce in the pan and let it boil for two or three minutes. Season with salt, pepper to taste, but we can add ketchup or honey depending on the taste of each if you want. At the end I put 3 tablespoons of sweet chili sauce (optional). Serve with boiled rice, but can also be served with rice noodles if you like.

Lent sweets can be found in the recommendations below if you click on the title in the images.

  • Quick Apple Cake
  • Tort de Mera
  • Young croissants with borscht

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Beat the 2 eggs in a medium-sized bowl, then add a little water, the 3 tablespoons of cornstarch, 50 g of breadcrumbs, salt and pepper.

Give the shrimp through the mixture obtained, then through the rest of the breadcrumbs, placed on a flat plate. Put the shrimp in the freezer for about 30 minutes to avoid peeling the crust during frying.

After half an hour, heat the oil in a pan and fry the shrimp until golden.

The sweet and sour sauce is obtained by mixing all the ingredients in a saucepan on the fire. After the sugar has melted, add 1 teaspoon of starch mixed with a little water and leave the sauce on the fire for another 3 minutes.