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.
Serving size: Complete recipe
Calories 2485 Calories from Fat 208
% Daily Value*
Total Fat 23 g35.7%
Saturated Fat 4.4 g21.9%
Trans Fat 0 g
Cholesterol 1378.9 mg459.6%
Sodium 2487.5 mg103.6%
Total Carbohydrates 344 g114.5%
Dietary Fiber 22.2 g88.9%
Sugars 164.6 g
Protein 201 g402.8%
Vitamin A 617.5% Vitamin C 577.7%
Calcium 61.9% Iron 140.2%
*Based on a 2000 Calorie diet