Culinary Flavors: Sweet and Sour Shrimps

Here I am, sitting in front of my laptop trying to post about this recipe. I have to hurry though, because my husband has taken our son for fishing and in a while I am expecting them back. So long for the quietness and leisure. This is the only chance I have to write down what I have cooked. Here in our cottage I cook everyday, so you can understand I have plenty of food to write about. These shrimps are very easy to make and basically I do not follow the classic way of making sweet and sour. In a way I cheat a little bit, but it is an innocent cheating, just a small one to ease my life and accelerate my cooking procedure. I can assure you that the result is worth it and the shrimps taste deliciously. My cheat is that I use 1/3 of cup Uncle Ben’s Oriental Sweet and Sour sauce. I do not know if my international fellow bloggers can find this sauce, but if you do just give it a try, in small portions it gives a very delicate sweet flavor to dishes.

In a pan add the 3 tbsp of olive oil and put the shrimps in medium-high heat. Cook for couple of minutes. Take them out and throw the oil. In the same pan add the other 3 tbsp of olive oil, the onion and garlic. Sauté for 3 minutes. Add the whiskey and let it cook for a couple of minutes until half of its volume. At this point you put all the rest of the ingredients except the evaporated milk and parsley. You turn the fire to medium-low and let it simmer for 15 minutes. Throw the evaporated milk and parsley. Mix until incorporated and let simmer for another 5 minutes.