Stir Fried Shrimp With Pineapple
|Shrimp in shells||1 Pound (Fresh / Frozen)|
|Canned pineapple chunks||8 1⁄4 Ounce (1 Can)|
|Soy sauce||3 Tablespoon|
|Cooking oil||2 Tablespoon|
|Grated ginger root||1 Teaspoon|
|Green onions||8 , bias sliced into 1 1/2 inch lengths|
|Canned water chestnuts||8 Ounce, drained (1 Can)|
Thaw shrimp, if frozen.
Shell and devein shrimp.
Halve shrimp lengthwise.
Drain pineapple, reserving liquid.
Blend reserved pineapple liquid into cornstarch; stir in soy sauce and set aside.
Preheat wok or large skillet over high heat; add oil.
Stir-fry gingerroot in hot oil for 30 seconds.
Add green, onion and stir-fry 1 minute.
Add water chestnuts; stir-fry 1 minute more.
Remove green onion and water chestnuts.
Add shrimp to hot wok or skillet; stir-fry 7 to 8 minutes or till shrimp are done.
Stir soy sauce mixture and stir into shrimp in wok or skillet.
Cook and stir till thickened and bubbly.
Stir in pineapple, green onion, and water chestnuts; cover and cook 2 minutes more.
Serving size: Complete recipe
Calories 1051 Calories from Fat 337
% Daily Value*
Total Fat 38 g58.5%
Saturated Fat 5.8 g28.9%
Trans Fat 0 g
Cholesterol 689.4 mg229.8%
Sodium 3282.4 mg136.8%
Total Carbohydrates 72 g23.9%
Dietary Fiber 7.8 g31.3%
Sugars 27.8 g
Protein 99 g197.6%
Vitamin A 93.1% Vitamin C 91.8%
Calcium 30.4% Iron 87.3%
*Based on a 2000 Calorie diet