Sweet and Sour Shrimp
|Unpeeled medium shrimp||2 Pound (Fresh Ones)|
|Canned unsweetened pineapple chunks||20 Ounce (1 Can)|
|Unsweetened pineapple juice||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Low sodium soy sauce||3 Tablespoon|
|Low calorie ketchup||3 Tablespoon|
|Low sodium worcestershire sauce||1 Tablespoon|
|Ground ginger||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Curry powder||1⁄4 Teaspoon|
|Vegetable cooking spray||1|
|Thinly sliced carrot||1 Cup (16 tbs)|
|Sweet red pepper||1 Small, cut into very thin strips|
|Cooked long grain rice||3 Cup (48 tbs) (Cooked Without Salt Or Fat)|
Peel and devein shrimp; set aside.
Drain pineapple, reserving juice; set pineapple chunks aside.
Combine reserved juice, 3/4 cup unsweetened pineapple juice, and next 9 ingredients in a large nonstick skillet, stirring well.
Bring to a boil; reduce heat to medium, and cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly.
Transfer mixture to a bowl; set aside, and keep warm.
Wipe skillet dry with paper towels.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add carrot and red pepper; saute 4 minutes.
Add shrimp; saute 3 minutes or until shrimp turn pink.
Add pineapple chunks and pineapple juice mixture to shrimp mixture; cook until thoroughly heated, stirring often.