Sweet-and-Sour Shrimp with Onion and Red Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Jasmine rice gives this dish a savory aroma. You can substitute long-grain and wild rice if you don't have it on hand. Ingredients:
1 pound unpeeled, medium-size fresh shrimp |
1 tablespoon dry sherry |
6 teaspoons cornstarch, divided |
3 teaspoons vegetable oil, divided |
4 thin slices fresh ginger |
4 green onions, cut into 1-inch pieces |
2 garlic cloves, minced |
1 small red bell pepper, cut into thin strips |
1 (6-ounce) can unsweetened pineapple juice |
1 tablespoon cider vinegar |
1 tablespoon lite soy sauce |
1 tablespoon orange juice concentrate, thawed |
2 tablespoons water |
2 cups hot cooked jasmine rice |
Directions:
1. Peel shrimp, and devein, if desired.
2. Whisk together sherry and 2 teaspoons cornstarch in a medium bowl; add shrimp, coating well. Chill 30 minutes, turning occasionally.
3. Heat 2 teaspoons vegetable oil in a large nonstick skillet or wok at medium-high 2 minutes. Add ginger and next 3 ingredients; cook 1 minute or until tender. Remove vegetables from skillet; discard ginger.
4. Remove shrimp from marinade, discarding marinade.
5. Heat remaining 1 teaspoon vegetable oil in skillet; add shrimp, and cook, stirring often, 2 minutes or until shrimp turn pink. Return vegetables to skillet; stir in pineapple juice and next 3 ingredients.
6. Stir together 2 tablespoons water and remaining 4 teaspoons cornstarch; add to shrimp mixture. Bring to a boil; cook, stirring constantly, 1 minute or until thickened. Serve over rice. Prep: 40 min., Chill: 30 min., Cook: 6 min.
7. *Most of the cholesterol comes from shrimp. But they're also low in saturated fat, which makes them a nutritious, heart-healthy choice.
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