Light N Saucy Shrimp
|Chopped onions||1 Cup (16 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Water||1⁄4 Cup (4 tbs)|
|Granulated sugar||1 Teaspoon|
|Fine herbs||1⁄4 Teaspoon|
|Canned stewed tomatoes||14 1⁄2 Ounce, cut into bite-size pieces (1 Can, No Salt Added)|
|Apple cider vinegar||1⁄4 Cup (4 tbs)|
|Raw shrimp||3⁄4 Pound, peeled, deveined (Medium Size)|
|Hot cooked rice||2 Cup (32 tbs)|
In 2-quart saucepan, combine first 7 ingredients; simmer, covered, 10 minutes or until onions are tender.
Stir in tomatoes and vinegar; simmer, covered, 15 minutes, stirring occasionally.
Add shrimp; simmer an additional 5 minutes or until shrimp are cooked, stirring occasionally.
In small cup stir together cornstarch and water.
Thicken sauce with cornstarch water mixture.