Butterfly Shrimp Fried Rice with Fruity Sweet & Sour Sauce
 
Prep Time
Cooking Time
Total Time
 
This recipe is made from leftover chopped veggies and cooked rice. Please add additional prep time if you need to cook or chop before cooking.
Author:
Yield: 4
Ingredients
  • 1 pk SeaPak Shrimp & Seafood Co. Butterfly Shrimp
Chinese Red Sweet & Sour Sauce
  • 8oz can crushed pineapple (with juice)
  • ⅛ c maraschino cherry juice and 6-8 cherries
  • ¼ c granulated sugar
  • 2 Tbl tomato paste (or substitute ketchup)
  • 2 Tbl Soy Sauce
  • ¼ tsp salt
  • ¼ c rice vinegar (or white vinegar)
  • ½ tsp minced garlic
  • ⅛ tsp minced ginger
  • 1 Tbl Cornstarch
Fried Rice
  • 2 Tbl canola oil
  • 1 tsp chopped garlic
  • ½ tsp minced ginger
  • 2 c chopped vegetables (broccoli, carrots, snow peas, green onions or any other veggies of your choice)
  • 2 c precooked brown rice
  • 1 egg, beaten
  • 2 Tbl stock (chicken, veggie, or beef)
  • 2 Tbl Soy Sauce
Instructions
  1. Bake the SeaPak Shrimp & Seafood Co.Butterfly Shrimp according to package directions.
FRUITY RED SWEET & SOUR SAUCE in 7 Minutes
  1. In a food processor or blender, blend the pineapple with its juice with the cherries and juice until they're pulverized (you can skip this step and just chop the fruit by hand if you prefer).
  2. in a large saucepan over medium heat, add the sugar, tomato paste, soy sauce, salt, vinegar, garlic, ginger, and the blended fruit. Heat just until boiling, stirring often. In a small bowl, mix the 1 Tbl cornstarch with 4 Tbl COLD water. Mix until smooth and then add to the saucepan while stirring continuously. Continue to boil for about 2 minutes and remove from heat.
  3. Let the sauce cool while you stir-fry the rice (it's probably time to turn over the shrimp in the oven too).
FRIED RICE in 10 Minutes
  1. In a large frying pan or wok, heat 1 Tbl of oil. Add the garlic and ginger and cook until it starts to brown (30 seconds to 2 minutes depending on the size of your garlic & ginger). Add the veggies and allow them to brown slightly and soften (but don't overcook - thinly sliced veggies take about 5 minutes.)
  2. Move the veggies to the outside of the pan and add the second tablespoon of oil. Once it's hot, drop in the precooked rice. Cook for 2-3 minutes and then clear a spot in the pan. Pour in the beaten egg and stir until it's slightly cooked. Incorporate the egg into the fried rice (about 3 minutes).
  3. Stir in the stock and soy sauce. Taste and season as necessary.
  4. The Butterfly Shrimp will be done before the fried rice - set it aside.
Assembly:
  1. Serve the fried rice topped with the Butterfly Shrimp covered in the fruity red sweet and sour sauce. The fried rice reheats well and the sauce will good up to 5 days in the refrigerator in an airtight container. The shrimp reheats beautifully as well and I'll be serving the leftovers on angel hair pasta with a tomato sauce in a few days. From Asian to Italian with the same shrimp!
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2016/02/26/butterfly-shrimp/