More Great Recipes: Shellfish

Sweet and Sour Shrimp

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Member since 2007

Serves | Prep Time | Cook Time


1-1/2 lb. shrimp, fresh or frozen, peeled and de-veined
1 green pepper, coarsely diced
1 can (14-1/2 oz.) sliced pineapple
4 water chestnuts, sliced
1-1/2 cups pineapple juice
1 tbsp. soy sauce
2 tbsp. vinegar or lemon juice
2 tbsp. currant jelly
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. ginger
1 tbsp. cornstarch
1 tbsp. water

Cook shrimp in boiling salted water for three minutes. Pour boiling water over diced green pepper then allow to stand for two minutes. Drain.

Drain pineapple and cut slices into quarters. Measure juice and add enough pineapple juice, water or white wine to make 1-1/2 cups. Combine pineapple juice, soy sauce, vinegar, jelly, mustard, salt and ginger in a saucepan. Cook over low heat until jelly is melted. Mix cornstarch with water, then add to hot mixture. Cook while stirring constantly until mixture is thickened.

Add shrimp, pepper, pineapple and water chestnuts. Cook until all is hot

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