Recipe: Tomato Shrimp

  
Dear Offspring,

Mom’s under the weather. Rosie’s under the weather. You and Dad are exhausted from Disney and a full school / work week. But we all sat down tonight together for dinner. For that I give thanks. 

Given the circumstances, a super easy meal tonight. We are still no where near finishing that huge bag of celery from Costco. Sigh. 

Love from Mom

  
Tomato Shrimp

A. 

15 shrimp

B. 

1/2 tsp salt

1 tsp sugar

4 tbsp ketchup

1 tbsp black vinegar

1 cup water

1 tbsp corn starch

C. 

2 tsp vegetable oil

1 shallot, sliced thinly

1 slice ginger, julienned

1 clove garlic, chopped finely

2 tomatoes, cubed

*****

A. Peel and devein the shrimp. Place in a sieve and rinse under a cold running tap for 5 minutes. Pat dry with paper towels and set aside. This is a simple trick to make the shrimp crunchy. 

B. Mix the sauce ingredients.

C. Heat the oil in a wok. When the oil is hot, stir fry the shrimp (A) until they just turn red. Remove and set aside. 

Next, stir fry the shallot, ginger and garlic until fragrant. Return the cooked shrimp. Add the tomatoes and toss vigorously. 

Trickle the sauce (B) down the side of your wok. Bring to a boil; the sauce will thicken slightly. 

Served here with celery and cashew nuts, lungs tonic soup and steamed Jasmine rice. 

  

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