Hawaiian Shrimp and Macaroni Recipe
Ingredients
| Elbow macaroni | 2 Cup (16 tbs), uncooked | |
| Frozen shrimp | 4 1/2 Cup (16 tbs), thawed | |
| Vegetable oil | 3 Tablespoon | |
| Pineapple chunks | 2 Cup (16 tbs) | |
| Vinegar | 1/3 Cup (16 tbs) | |
| Brown sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Soy sauce | 1 1/2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Water | 2 Tablespoon | |
| 1 cup coarsely diced green pepper | ||
Directions
Cook macaroni according to package directions; drain.
Meanwhile, lightly saute shrimp in oil; remove shrimp and set aside.
Drain pineapple and add 1/2 cup of the syrup to skillet with vinegar, brown sugar, salt and soy sauce.
Bring to a boil; mix cornstarch with water and add to skillet.
Cook, stirring constantly, until clear and thickened.
Add green pepper; cook and stir until green pepper is almost tender.
Stir in macaroni, shrimp and drained pineapple; heat to serving temperature.
Meanwhile, lightly saute shrimp in oil; remove shrimp and set aside.
Drain pineapple and add 1/2 cup of the syrup to skillet with vinegar, brown sugar, salt and soy sauce.
Bring to a boil; mix cornstarch with water and add to skillet.
Cook, stirring constantly, until clear and thickened.
Add green pepper; cook and stir until green pepper is almost tender.
Stir in macaroni, shrimp and drained pineapple; heat to serving temperature.
Chef
