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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pounds unpeeled, large fresh shrimp |
1 (15 1/2-ounce) can pineapple chunks, undrained |
1/2 cup sugar |
2 tablespoons cornstarch |
1 teaspoon salt |
1/4 cup rice wine vinegar |
2 tablespoons chili sauce |
1/3 cup ketchup |
1 teaspoon soy sauce |
1 green bell pepper, cubed |
1 red bell pepper, cubed |
garnish: green onion slivers |
Directions:
1. Peel shrimp, and devein, if desired. Set shrimp aside.
2. Drain pineapple, reserving juice. Stir together pineapple juice, sugar, and next 6 ingredients.
3. Cook juice mixture in a large skillet or wok over high heat, stirring constantly, 15 to 30 seconds or until thickened. Add cubed bell pepper, and cook 3 to 4 minutes. Add pineapple chunks and shrimp. Cover and cook, stirring often, 3 to 5 minutes or just until shrimp turn pink. Serve over Lemon Rice Pilaf, if desired. Garnish, if desired.
4. Chicken Oriental: Substitute 4 skinned and boned chicken breast halves, cubed, for shrimp. Cook for 10 minutes or until chicken is done.
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