“It’s another delectable of version shrimp dish.”

INGREDIENTS      

1 pound large shrimp, peeled and de-veined
1 tbsp. minced fresh ginger or 1/4 teaspoon ground ginger
1 to 2 garlic cloves, minced
1 tbsp.  walnut, almond, or canola oil
1 Cup Sweet and Sour Sauce (see below)
   Sesame seeds, for garnish

Optional extra boost:

1 small red onion, sliced
and / or 1 green bell pepper, coarsely chopped

Sweet and Sour Sauce (1 cup):

3 tbsp. low sodium soy sauce
2 tbsp.  brown sugar
1/2 cup Orange Puree (see below)
1/4 cup pomegranate juice
4 tsp.  cider vinegar
1/2 to 3/4 teaspoons cayenne
2 tsp.  ground ginger

Optional extra boost:

1/2 cup pineapple chunks

Orange Puree (2 cups)

1 medium sweet potato or yam, peeled and coarsely chopped
3 medium to large carrots, peeled and sliced into thick chunks
2 to 3 tbsp. water

DIRECTIONS

• Toss the shrimp with the ginger and garlic in a large bowl (this can be done up to 8 hours ahead, if kept refrigerated).
• Heat the oil in a large skillet or wok over moderately high heat until it’s hot but not smoking.
• Add the shrimp and stir-fry for about 2 minutes, until the shrimp turn pink.
• Remove the shrimp from the skillet and add the onion and pepper, if using.
• Sauté until they soften, about 5 minutes.
• Add the shrimp back into the skillet, along with the sweet and sour sauce, mixing to coat evenly.
• Garnish with a sprinkling of sesame seeds and serve hot over brown rice.
• To make a Sweet and Sour Sauce:
1. Whisk together the soy sauce, brown sugar, Orange Puree, poimegranate juice, vinegar, cayenne, and ginger.
2. Mix in the pineapple chunks, if using.
3. Cover and store in the refrigerator for up to 3 days.
• To make a Orange Puree (2 cups):
1. Cover the sweet potatoes and carrots with cold water and boil for 20 minutes, until carrots are very tender in a medium sized pot.
2. If the carrots aren’t thoroughly cooked, they’ll leave telltale little nuggets of vegetables in recipes, which will reveal their presence t your man – a gigantic no-no for the Sneaky Chef.
3. Drain the sweet potatoes and carrots and put them in the food processor with two tablespoons of water.
4.  Puree on high until smooth; no pieces of carrots or potatoes should remain.
5. Stop occasionally to push the contents to the bottom.
6. If necessary, use another tablespoon of water to smooth out the puree, but eh less water, the better.
• It will keep in the refrigerator for up to 3 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.