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Sweet & Sour Shrimp
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1 package (6 oz.) frozen Chinese pea pods, partially thawed
1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and reserve
juice)
2 tbl cornstarch
3 tbl sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 tsp soy sauce
1/2 tsp ground ginger
2 cans (4-1/2 oz. each) shrimp, rinsed & drained
2 tbl cider vinegar
Fluffy rice
Place pea pods and drained pineapple in the 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 4 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up the shrimp. Serve over hot rice.
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