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Sweet-And-Sour Shrimp

  Frozen chinese pea pods 6 Ounce, partially thawed (1 Package Of 6 Ounce)
  Canned pineapple chunks in juice/Canned pineapple tidbits 13 Ounce, drain and reserve juice (1 Can Of 13 Ounce)
  Cornstarch 2 Tablespoon
  Sugar 3 Tablespoon
  Chicken bouillon cube 1
  Boiling water 1 Cup (16 tbs)
  Pineapple juice 1⁄2 Cup (8 tbs) (Reserved Juice)
  Soy sauce 2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Canned shrimp 9 Ounce, drained, rinsed (2 Cans Of 4.5 Ounce Each)
  Cider vinegar 2 Tablespoon
  Rice 1 Cup (16 tbs) (Fluffy)

Place pea pods and drained pineapple in crock pot.
In a small saucepan, stir together cornstarch and sugar.
Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan.
Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent.
Gently blend sauce into pea pods and pineapple.
Cover and cook on low setting for 5 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking'up shrimp.

Recipe Summary

Side Dish
Crock Pot

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1608 Calories from Fat 40

% Daily Value*

Total Fat 5 g7.1%

Saturated Fat 0.51 g2.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1736.3 mg72.3%

Total Carbohydrates 312 g103.9%

Dietary Fiber 14 g56%

Sugars 105.8 g

Protein 76 g152.8%

Vitamin A 70.2% Vitamin C 142.6%

Calcium 12.1% Iron 28.6%

*Based on a 2000 Calorie diet

Sweet-And-Sour Shrimp Recipe