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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Sunday, February 22, 2015

Grilled Shrimp With Sweet And Sour Sauce by Steven Dolby



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SWEET & SOUR SAUCE
Serves 4-5 people
1 medium shallot (sliced)
1 Garlic clove (sliced)
1 Fresno chili (sliced)
1/2 Red bell pepper (sliced)
1 Tbsp olive oil
2 Tsp cornstarch
1 Cup white vinegar
3 Tbsp brown sugar
1 Tbsp mirin
1 Tsp soy sauce
1/2 Cup strained tomatoes
1 Slice of Pineapple (diced)
1/4 Cup pineapple juice
Fresh cilantro (small handful, roughly chopped)

OTHER INGREDIENTS
1 Pound medium-size shrimp
2 Tbsp olive oil
Salt (good pinch)
1 Tbsp smoked paprika

Directions
Making

Sweet and Sour Sauce

Add olive oil to a pan and cook shallot, garlic clove, chili and bell pepper until soft.
Next add corn starch and cook for 2 minutes.
Add vinegar, followed by brown sugar, mirin and soy sauce.
Mix well and reduce for 5 minutes.
Next add strained tomatoes, diced pineapples and pineapple juice.
Stir well, bring to a boil and simmer.
Add to a blender and blend.
Transfer the sauce back to the pan and finish off with chopped cilantro.
Grilled Shrimps

Next add olive oil to the shrimp, followed by a pinch of salt and smoked paprika.
Toss well and transfer to a hot grill.
Cook the shrimp on both sides and transfer to a plate.
Serving

Serve grilled shrimps with the hot & sour sauce.

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© STEVEN DOLBY



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