Sweet-and-Sour Shrimp has impressive family-friendly flavor in little time

It was a delicious little plate of food: Tender shrimp with a tangy, vinegary sauce that spilled over onto a pile of warm jasmine rice.
   We were able to make it in impressively little time.
   It was Sweet-and-Sour Shrimp (click for the recipe) from Food & Wine magazine, a terrifically tasty family weeknight meal.
   My husband and I were impressed with the depth of flavor obtained by the few ingredients. It was much better, we agreed, than similar shrimp stir-fry recipes we have ordered in restaurants.
   And this was without the fancy ketchup, Sir Kensington’s, that inspired the recipe created by Food & Wine senior recipe developer Grace Parisi.
   We used good ol’ Heinz, and got great results.
   We served the shrimp with jasmine rice, and it was wonderful. The recipe also suggests serving the shrimp with snow peas. We didn’t do this, but agreed it was a grand idea – we could just picture the tastes and textures together.
   The sauce is made by combining ketchup, soy sauce, chicken broth, sugar, chile sauce (we used Thai chile sauce), cornstarch and vinegar.
   Minced fresh garlic and ginger are cooked very briefly in a skillet, then peeled medium shrimp is added and cooked (we used large shrimp, and the results were fine). The sauce is added to the pan, and the dish is cooked until the sauce is thickened and the shrimp cooked through, about three minutes.

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