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Hawaiian Shrimp And Macaroni

21st.Century.Chef's picture
Ingredients
  Elbow macaroni 8 Ounce, uncooked (2 Cup)
  Frozen tiny shrimp 24 Ounce, thawed (4 1/2 Cup, 2 Packages, 12 Ounce Each)
  Vegetable oil 3 Tablespoon
  Canned pineapple chunks 20 Ounce (2 Cups Or 1 Can, Of 20 Ounce)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Brown sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Soy sauce 1 1⁄2 Tablespoon
  Cornstarch 1 Tablespoon
  Water 2 Tablespoon
  Coarsely diced green pepper 1 Cup (16 tbs)
Directions

Cook macaroni according to package directions; drain.
Meanwhile, lightly saute shrimp in oil; remove shrimp and set aside.
Drain pineapple and add 1/2 cup of the syrup to skillet with vinegar, brown sugar, salt and soy sauce.
Bring to a boil; mix cornstarch with water and add to skillet.
Cook, stirring constantly, until clear and thickened.
Add green pepper; cook and stir until green pepper is almost tender.
Stir in macaroni, shrimp and drained pineapple; heat to serving temperature.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Shrimp
Interest: 
Healthy
Servings: 
4

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