Sweet N Sour Shrimp
|Cooked shrimp/Three 5 ounce cans of shrimp||1 1⁄2 Pound|
|Apple juice||1 3⁄4 Cup (28 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Melted butter/Oil||2 Tablespoon|
|Soy sauce/Oil||1 Tablespoon|
|Sliced carrots||1⁄2 Cup (8 tbs), diagonally cut|
|Cubed green pepper||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs) (Including The Tops)|
|Toasted slivered blanched almonds||1⁄2 Cup (8 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
If using canned shrimp, drain; cover with ice water.
Let stand 5 minutes; drain.
Combine 1 1/2 cups apple juice, vinegar, sugar, catsup, butter, soy sauce, and salt; bring to boiling point.
Add carrots; simmer 15 minutes.
Add green pepper and onions; cook 5 minutes.
Dissolve cornstarch in 1/4 cup apple juice; add gradually to hot sauce.
Cook until thickened; stir constantly.
Add shrimp; heat.
Add almonds to rice.