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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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