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Hawaiian Shrimp and Macaroni Recipe
|Elbow macaroni||8 Ounce, uncooked (2 Cup)|
|Frozen tiny shrimp||24 Ounce, thawed (4 1/2 Cup, 2 Packages, 12 Ounce Each)|
|Vegetable oil||3 Tablespoon|
|Canned pineapple chunks||20 Ounce (2 Cups Or 1 Can, Of 20 Ounce)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 1⁄2 Tablespoon|
|Coarsely diced green pepper||1 Cup (16 tbs)|
Calories 614 Calories from Fat 130
% Daily Value*
Total Fat 14 g22%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 330 mg
Sodium 952.7 mg39.7%
Total Carbohydrates 79 g26.2%
Dietary Fiber 3.8 g15.3%
Sugars 30.5 g
Protein 44 g87.3%
Vitamin A 2.5% Vitamin C 45.2%
Calcium 4.6% Iron 29.2%
*Based on a 2000 Calorie diet
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.