Ingredients
½ cup fresh orange juice
¼ cup soy sauce, divided
3 tbsp toasted sesame oil, divided
40 jumbo peeled & deveined shrimp
1 tbsp peanut oil
½ cup chopped onion
1 tbsp minced garlic
500 g tomatoes, chopped
2 tbsp SIDS RASPBERRY VINEGAR
2 tsp grated fresh ginger
1 tsp SIDS SALT & PEPPER
Cooking spray
Directions
Combine orange juice, 2 tablespoons of the soy sauce and 2 tablespoons of the sesame oil in large ziplock food storage bag. Add shrimp, close bag, shake and marinate 1 hour in refrigerator.
Heat peanut oil in medium saucepan over medium-high heat. Add onion then cook 5-7 minutes until tender. Add garlic and cook 1 minute until fragrant. Add tomatoes, SIDS RASPBERRY VINEGAR, ginger, SIDS SALT & PEPPER, remaining soy sauce and remaining sesame oil to saucepan. Bring mixture to a simmer then reduce heat and simmer 10 minutes.
Place half of tomato mixture in blender container and blend until smooth. Add to remaining chunky tomato mixture. Set aside and keep warm.
Remove shrimp from bag and discard bag with marinade. Pat shrimp dry then set aside. Spray grill pan or grill with cooking spray. Over high heat, add shrimp. Cook 3-5 minutes until shrimp turn pink in colour. Serve with warm purée.
