The Recipes

Sweet and Sour Shrimp

This was an impromptu purchase when I went to the market, as the shrimp just looked so good.  One of the questions I get asked most frequently is how to shop and plan when cooking for one so that you don't end up wasting food.  Generally, I plan out about a week's worth of meals.  I go to the market once or twice a week, breaking up my buying so that I can carry everything on the Bikeshare home.  This keeps my produce fresh all week long.  I have a nicely stocked pantry, so generally I'm only buying fresh produce and proteins each week.  However, if I get to the market and something looks really fresh and amazing, I will change around my week of meals a little bit.

Sweet and Sour Shrimp


- 5-6 large shrimp, peeled and deveined
- 1/4 c. of brown rice, prepared to instructions
- 1/4 c. seafood, chicken, or vegetable stock
- 1 T. of tomato paste
- 1 T. honey
- 1 T. soy sauce
- 1/2 orange, juiced
- 1/2 lemon, juiced
- splash of rice wine vinegar
- 1/2-in. piece of ginger, grated
- 1 garlic clove, minced
- healthy dash of hot sauce (I used sriracha)
- cilantro, chopped for garnish
- 1 green onion, sliced for garnish
- peanut oil
- salt

Start the rice cooking per instructions, generally 2 1/2 times as much water to the amount of rice you have.  Bring the pot to a boil, cover, and reduce to a simmer.  Simmer the rice for 45 minutes or until the liquid is absorbed.

In a shallow pan, add a tiny drizzle of peanut oil.  Add the ginger and garlic and stir for a minute.  Add in the stock and tomato paste, stirring to wake up the tomato paste.  Add in the fruit juices, honey, soy sauce, vinegar, and hot sauce.  Season lightly with salt, remembering that you already have sodium in the soy sauce.  Let the sauce simmer over low to medium heat for 10 minutes.

Add the shrimp to the sauce and let them cook for 2-3 minutes per side; until the shrimp turn pink and curl up.

Plate the rice, topping with the shrimp and extra sauce.  Garnish with the cilantro and green onions.