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Featured Cookbook
TO ORDER PHONE:
330-743-3200
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No-Knead Sweet Dough Rolls
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Sweet and Sour Shrimp
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Honey Roasted Cashews
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Greek-Style Tortellini Salad
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Spanish Bar Cookies
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Greek Sweet Bread
Book Description
The 750+ triple-tested recipes reflect the ethnic diversity of the Mahoning Valley. The photos featured throughout the cookbook depict the beauty of the greater Youngstown community.
With Great Gusto
Authors: The Junior League of Youngstown, Ohio
Date: January 2003
Hardcover
TO ORDER PHONE:
330-743-3200
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Makes 8 to 10 servings
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4 pounds large shrimp, cleaned, rinsed and dried
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1 cup flour
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2 tablespoons cornstarch
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2 teaspoons baking powder
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2 large eggs, well beaten
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3 tablespoons water
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2 teaspoons salt
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Sauce:
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1 cup chicken stock
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1/2 cup white vinegar
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1 cup syrup from canned sweetened pineapple
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2 tablespoons soy sauce
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4 tablespoons brown sugar
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2 tablespoons water
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2 tablespoons cornstarch
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1 large green pepper, cut into chunks
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4 to 6 slices pineapple, cut into chunks
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In small bowl, combine flour, 2 tablespoons cornstarch, baking powder and salt.
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In separate bowl, beat eggs with water. Dip shrimp into egg mixture, and then into flour mixture.
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Deep fry quickly. Arrange on paper towels on cookie sheet. (Can be warmed in oven before serving with sauce.)
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For sauce, heat chicken stock, pineapple syrup, vinegar, soy sauce and brown sugar, and bring to a boil. Mix water and cornstarch to make a paste, and add to pineapple mixture, stirring until thickened. Add pepper and pineapple, and heat, but do not cook.
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Place warm fried shrimp in a heated serving dish, and pour hot sauce over top.
Deborah A. Schiavone (Mrs. Daniel R)
More From This Book:
-
No-Knead Sweet Dough Rolls
-
Sweet and Sour Shrimp
-
Honey Roasted Cashews
-
Greek-Style Tortellini Salad
-
Spanish Bar Cookies
-
Greek Sweet Bread
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