Food You Can Eat: Sweet and Sour Shrimp

This recipe from Martha Stewart was super easy, will work with any protein, and freezes well. I bet that it is especially good with a thinly sliced steak or marinated tofu in lieu of the shrimp . . . Were I to make it again, I’d add a red and an orange pepper to the green pepper, and perhaps increase the pineapple.

Ingredients

• 1 pound peeled, deveined large shrimp
• Kosher salt and freshly ground pepper
• 3 tablespoons vegetable oil
• 1 small bell pepper, ribs and seeds removed, cut into thin slices (1 ¼ cups)
• 1 tablespoon minced garlic (from 2 to 3 cloves)
• 1 tablespoon minced fresh ginger (from a 1-inch piece)
• 1 cup peeled, chopped canned (or fresh) pineapple
• Half the pineapple juice from the can
• 3 scallions, cut into 1-inch pieces (1 cup)
• ⅔ cup apricot jam or orange marmalade
• 3 tablespoons distilled white vinegar, plus more for serving
• Cooked white rice, for serving

Directions

Season shrimp with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high; swirl in 2 tablespoons oil. Add shrimp and cook, stirring occasionally, until opaque, 1 to 2 minutes; transfer to a plate. Add remaining 1 tablespoon oil and bell pepper to skillet; cook, stirring, until pepper has softened, about 3 minutes. Add garlic, ginger, pineapple, and scallions; cook 1 minute.

Stir jam, pineapple juice, and vinegar into skillet; bring to a boil and cook until reduced and syrupy, about 1 minute. Return shrimp to pan and toss until coated and heated through, about 1 minute. Season to taste; serve over rice, sprinkled with more vinegar and pepper.