Easter Recipe Sweet and Sour Shrimp

In Peru and most of South America countries we eat fish during easter time, so we like to share a recipe that is easy to prepare and also very tasty.

Sweet and Sour Shrimp

Serves 4

Ingredients:

1 lb. medium size shrimp (this time I only had the small size)

2 stalks of celery sliced in thin strips

2 carrots sliced in thin strips

1/4 cup yellow onion finely chopped

1 20 oz. can of pineapple tidbits

olive oil

For the sauce:

1/2 cup chicken stock

1/2 cup juice from the pineapple tidbits

2 tbsp. flour

1 tbsp. soy sauce

3 tsp. sugar

1 tbsp. vinegar

1 chicken bouillon cube

1 tsp. dry mustard

Preparation:

Drain the pineapple tidbits and keep the juice aside.
Combine all the ingredients for the sauce making sure everything is dissolved.
In a skillet over medium-hight heat add the olive oil (enough to cover the bottom of the pan), add the onion and saute for about 2 minutes then add the celery and carrots, add some water so they can cook completely.
Once the vegetables are cooked, remove them from the skillet and keep aside. To the same skillet add some more olive oil and the shrimp, saute for 3 minutes then add the sauce until it appears thik and glossy, reduce the heat.
Add the vegetables to the skillet, the pineapple tidbits and finally the cooked vegetables, mix gently.

Serve inmediately along with white rice if you like.

Enjoy!

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