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11-6: Sweet and Sour Shrimp

Adam Martin Group 11: Fish & Seafood, Section 2: Main Courses , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
11-6: Sweet and Sour Shrimp

11-6: Sweet and Sour Shrimp is another of those dishes that I’d love to order from a restaurant and would not think to make at home. Simply Delicious has quite a few Chinese restaurant-style dishes, including 6-27: Sweet-and-Sour Chicken, 6-11: Chinese Duck, and 11-36: Hong Kong Shrimp.

It just so happens that Sweet and Sour Sauce is my favorite version of any dish on a Chinese menu. Shrimp is a decent choice.

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6-27: Sweet-and-Sour Chicken

Adam Martin Group 06: Poultry & Game, Section 2: Main Courses , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
6-27: Sweet-and-Sour Chicken

The quote from the front of the recipe card for 6-27: Sweet-and-Sour Chicken is as true as anything I could write about this recipe:

“Cook chicken legs and thighs the Chinese way, in a sweet-and-sour sauce. This is such a simple way of preparing bargain chicken and the result is just terrific.“

Sweet-and-sour sauce tastes great when you make it fresh, but it’s just as easy to buy the thick, red sauce in a jar and call it good.

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