Sweet & Slightly Sour Shrimp
2 cups instant brown rice (about 4 cups cooked)
One 8-ounce can pineapple tidbits or chunks packed in juice
1/3 cup water or all-natural chicken broth
1/3 cup lite teriyaki sauce
2 tablespoons white wine vinegar or rice vinegar
2 tablespoons peanut butter, optional
2 tablespoons cornstarch
1 tablespoon canola oil
One 16-ounce bag frozen Asian-style mixed vegetables, thawed
1/2 teaspoon ground ginger or 1 teaspoon bottled minced ginger
1 pound medium cooked shrimp, fresh or frozen, thawed
Cook the rice according to package directions.
Drain the juice from the pineapple into a bowl.
Add the water, teriyaki, vinegar, peanut butter as desired, and cornstarch and whisk until well blended.
Heat the oil in a large nonstick skillet or wok over high heat, add the vegetables and ginger, and stir-fry 3 minutes.
Add the shrimp and pineapple and cook, stirring frequently, until heated through, 1 to 2 minutes.
Re-whisk the pineapple juice mixture and add to the skillet.
Bring to a simmer, stirring constantly.
Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes.
Serve over rice.
Pairs Well With
Moms’ Kitchen Note:
If you can’t find frozen Asian vegetables, use any other frozen vegetables that your family likes.
Visit www.eatshrimp.com for other great shrimp recipes