Sweet Sour Shrimp
|Pineapple tidbits/Pineapple chunks||3⁄4 Cup (12 tbs), drained, reserve liquid reserved (Water Packed)|
|Pineapple||1 Cup (16 tbs)|
|White vinegar/Cider vinegar||1⁄2 Cup (8 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Chicken bouillon cubes/2 teaspoons instant bouillon||2|
|Prepared mustard||1⁄2 Teaspoon|
|Frozen shrimp||12 Ounce, unthawed (3 1/2 Cup Or 1 Package)|
|Green pepper||1⁄2 Cup (8 tbs)|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Instant minced onion||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
In large saucepan, combine pineapple liquid vinegar, 1/4 cup water, bouillon cubes, paprika, mustard and pepper.
Cook over low heat until bouillon cubes are dissolved.
Reserve 1/4 cup sauce.
Add shrimp to saucepan; simmer 10 minutes.
Add pineapple tidbits, green pepper, celery and sliced onion; cook 3 minutes until vegetables are crisp, but tender.
Combine cornstarch, sugar and reserved 1/4 cup sauce; mix well.
Stir into shrimp mixture; cook about 2 minutes until clear and thickened.