INGREDIENTS

For the shrimps:

• 1 packet of (7 THALASSES) Jinga 30/50 shrimp
• 1/2 tsp sweet paprika
• 2 tbsp olive oil
• 1 white onion
• 1 clove of garlic
• 2 medium sized carrots
• 1 green horn pepper
• 1 Florina pepper
• 4 slices of canned pineapple (unsweetened) or fresh pineapple cut into slices
• salt and pepper to taste
• 2 tablespoons of pineapple juice (reserved from the can) or water
• 1 heaping tablespoon of cornstarch

For the sweet and sour sauce:

• 160g honey
• 70ml white vinegar or apple cider vinegar
• ½ tbsp soy sauce
• 2 tbsp tomato paste
• 40ml orange juice
• 20ml lemon juice

METHOD

To make sweet and sour shrimp, start by defrosting and draining the shrimp. Season them with salt, pepper and sweet paprika. In a separate bowl, prepare the sweet and sour sauce by mixing the ingredients together. Chop the onion, garlic, and carrot, and slice the peppers. Drain and cut the pineapple into small pieces. In a frying pan, heat olive oil and sauté the onion, garlic, peppers, and carrot until they are wilted. If using fresh pineapple, add it now; otherwise set it aside with the shrimp. Add the sweet and sour sauce and some water to cover the vegetables. Boil the vegetables and sauce until tender. In a glass, mix pineapple juice with cornstarch. Finally, add the shrimp, pineapple, and cornstarch mixture to the sauce and allow it to thicken. Serve the sweet and sour shrimp with rice.

Recipe by food blogger Eugenia Trousa (@letstreatouselves.gr)