Sweet and Sour Shrimp Casserole (Microwave) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This looked so good and easy and you do it all in the microwave. Off MSN for safe keeping. Ingredients:
1 lb medium shrimp (peeled and deveined) |
1 medium onion, halved lengthwise and sliced |
1 tablespoon cooking oil |
1/3 cup brown sugar (packed) |
3 tablespoons cornstarch |
1/4 teaspoon ground ginger |
1/4 teaspoon ground black pepper |
1 (15 1/4 ounce) can pineapple chunks (juice pack) |
1/4 cup soy sauce |
1/4 cup vinegar |
1 medium green sweet pepper, cut into strips |
1 (8 ounce) can sliced water chestnuts, drained |
3 cups cooked rice (hot) |
Directions:
1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.
2. In a 2-quart microwave-safe casserole, combine onion and oil. Cover and microwave on 100% power (high) for 2 minutes. Add shrimp; cover and cook on high for 2 to 3 minutes more or until shrimp turn opaque, stirring once. Drain shrimp and onion in a colander; set aside.
3. In the same casserole, combine brown sugar, cornstarch, ginger, and black pepper. Stir in undrained pineapple, soy sauce, and vinegar. Cook, uncovered, on high for 5 to 6 minutes or until thickened and bubbly, stirring after every minute.
4. Stir in sweet pepper. Cook, uncovered, on high for 1 minute. Stir in shrimp mixture and water chestnuts. Cook, uncovered, on high for 30 to 45 seconds more or until heated through, stirring once. Serve with hot cooked rice.
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