Sweet & sour shrimp with cherry tomatoes [Padma Lakshmi] from Cherry Bombe: The Cookbook (page 34) by Kerry Diamond and Claudia Wu

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Notes about this recipe

  • raybun on March 28, 2018

    I loved this. I was a little dubious at first combining apricots and shrimp, but the dish really came together and the diverse ingredients really complemented each other. Don’t skip the preserved lemons, they add a fantastic sour element.

  • evas on March 20, 2018

    Went to a cookbook supper club featuring this book and this was a stand out dish. I'm not a huge shrimp fan so likely would never have tried it myself but the sauce was delicious!

  • bwhip on March 10, 2018

    Results turned out pretty tasty, though the instructions were a bit odd. I cooked it in a wok, and definitely found that it needed more heat at various stages (particularly when recipe calls for medium heat) to properly cook everything. Also, when the recipe calls for tomatoes to be added, then cooked for a while to reduce liquid - there really isn't much of any liquid to reduce? Flavor from preserved lemon was fairly dominant in ours.

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