Sweet and Sour Shrimp

  • DanaSam Posted: 06/18/09
    Worthy of a Special Occasion

    This has potential, but I wasn't able to get the crunch on the tofu or shrimp...

  • Diplocook Posted: 02/26/09
    Worthy of a Special Occasion

    I'm giving this 3 stars instead of 4 based on appearance and not taste, which was quite delicious. The firm tofu disintegrated during the stirring process and gave the dish a rather ghastly appearance. However, the taste was quite good - loved the nuance of the pineapple chunks - and its a nice quick dish for shrimp. I wouldn't serve to guess, however. Just nice for a home-cooked meal.

  • EllenDeller Posted: 05/13/09
    Worthy of a Special Occasion

    Very good flavor. I added a lot more vegetables (shiitake mushrooms, water chestnuts, celery, red bell pepper) and I made 6 servings for three people (we ate it all). Steamed broccoli along the side and used organic short grain brown rice (who would use that pasty boil in the bag when rice is so easy to make?).

  • doodles Posted: 07/17/09
    Worthy of a Special Occasion

    We loved the recipe. I used red bell pepper and added a dash of white pepper. Turned out yummy. Basic recipe leads to expanding ideas of what to substitute in the future. I served hot and sour soup first then this main course. Thanks.

  • kfrumkin Posted: 07/22/09
    Worthy of a Special Occasion

    This was really good- I upped the amount of cornstarch for a thicker sauce and added a hot pepper for some extra heat.

  • Jamieb Posted: 08/14/09
    Worthy of a Special Occasion

    This is the second time I've made this recipe and it was outstanding both times. It tastes like real chinese food. We are not big tofu eaters so we left out the tofu and added extra shrimp and served it over brown basmati rice instead of boil in bag.

  • ETFord Posted: 01/13/11
    Worthy of a Special Occasion

    I feel guilty reviewing a recipe having modified the heck out of it, but with a pound of chicken (rather than shrimp/tofu) and 2 cups of broccoli florets this recipe is a real winner. The first time I made this recipe I made it with a full pound of shrimp and actually prefer chicken as its mild flavor works well with the flavorful sauce. Even my brother (who is a fantastic cook and not much of a dieter) thought it was excellent for a homemade asian meal. This recipe has become a staple in our weekly menus and, since there are only two of us, it's great leftover. I usually serve this recipe with brown rice. A great meal I can have on the table in about half an hour.

  • GinDiggy Posted: 07/06/11
    Worthy of a Special Occasion

    I switched out cubed chicken for the tofu and shrimp and it was still fantastic!! Definitely a keeper, versatile too!

  • Emz101 Posted: 12/11/12
    Worthy of a Special Occasion

    This recipe was terrible!! I was expecting something light and delicous by the picture what I got was salty, spicy, black goo. I followed the recipe excatly and it was a disaster. Would never make this again


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