Today, we’re making quick and delicious – “Sweet and Sour Glazed Shrimp”
 Ingredients: ¼ cup plum sauce ¼ cup tomato sauce  2 teaspoons soy sauce ¼ teaspoon crushed red pepper flakes  1 ¼ pounds medium shrimp, peeled and deveined and tails removed Kosher salt and freshly ground black pepper 1 tablespoon peanut oil  2 scallions, thinly sliced (white and green parts kept separate) 1 clove garlic, finely chopped  1 teaspoon finely chopped peeled fresh ginger  1 teaspoon finely chopped peeled fresh ginger  3 tablespoons unseasoned rice wine vinegar Cooked white rice, for serving, optional 
 Method: 1. Stir together the plum sauce, tomato sauce soy sauce and pepper flakes in a small bowl and set aside. 
2. Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. 3. Transfer to a plate. Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. 4. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-tomato sauce and bring to a simmer. 5. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. 6. Divide among 4 plates and serve with white rice if using.

Today, we’re making quick and delicious – “Sweet and Sour Glazed Shrimp”  Ingredients: ¼ cup plum sauce ¼ cup tomato sauce  2 teaspoons soy sauce ¼ teaspoon crushed red pepper flakes  1 ¼ pounds medium shrimp, peeled and deveined and tails removed Kosher salt and freshly ground black pepper 1 tablespoon peanut oil  2 scallions, thinly sliced (white and green parts kept separate) 1 clove garlic, finely chopped  1 teaspoon finely chopped peeled fresh ginger  1 teaspoon finely chopped peeled fresh ginger  3 tablespoons unseasoned rice wine vinegar Cooked white rice, for serving, optional   Method: 1. Stir together the plum sauce, tomato sauce soy sauce and pepper flakes in a small bowl and set aside.  2. Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. 3. Transfer to a plate. Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. 4. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-tomato sauce and bring to a simmer. 5. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. 6. Divide among 4 plates and serve with white rice if using.

The Sunday Sizzle, a breakfast show from 6am to 9am, that includes a mix of laughter, discussions on a variety of topics, music and so much more.

The Sunday Sizzle, a breakfast show from 6am to 9am, that includes a mix of laughter, discussions on a variety of topics, music and so much more.

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