|Raw shrimp||2 Pound|
|Cooking oil||3 Tablespoon|
|Garlic||1 Clove (5 gm) (Small Clove)|
|Canned pineapple chunks||20 Ounce (1 Can)|
|Slivered candied ginger||2 Tablespoon|
|Green pepper||1 , slivered|
|Celery||1⁄2 Cup (8 tbs), sliced thin on the diagonal|
|Vinegar||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Soy sauce||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Cornstarch||2 1⁄2 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
|Bananas||2 , baked|
Shell, clean and wash shrimp.
Heat oil in large heavy skillet.
Add garlic and shrimp and cook gently and stir until shrimp are pink, about 5 minutes.
Add pineapple chunks and juice, ginger, green pepper, celery, vinegar, brown sugar, monosodium glutamate and soy sauce.
Cook and stir over low heat about 2 minutes.
Measure cold water and add cornstarch.
Stir until smooth and blended and add to shrimp mixture gradually, stirring constantly.
Bring mixture to boiling, stirring constantly, and boil 1 minute.
Serving size: Complete recipe
Calories 2815 Calories from Fat 553
% Daily Value*
Total Fat 62 g95.9%
Saturated Fat 9.9 g49.3%
Trans Fat 0 g
Cholesterol 1378.9 mg459.6%
Sodium 3912 mg163%
Total Carbohydrates 368 g122.8%
Dietary Fiber 15.7 g62.7%
Sugars 217.6 g
Protein 196 g391.1%
Vitamin A 52.2% Vitamin C 271.8%
Calcium 55.3% Iron 149.4%
*Based on a 2000 Calorie diet