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Pineapple Shrimp Recipe
|Fresh pineapple juice||1 Cup (16 tbs)|
|Fresh pineapple chunks||1 Cup (16 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Tomato paste||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Green pepper||1⁄2 , cut in large pieces (Use Fresh)|
|Onion||1⁄2 Small, cut in large pieces|
|Flour||1 Cup (16 tbs)|
|Ice water||1 Cup (16 tbs)|
|Peanut oil||2 Cup (32 tbs)|
|Fresh shrimp||2 Pound|
|Water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 6746 Calories from Fat 4159
% Daily Value*
Total Fat 470 g723.5%
Saturated Fat 80.5 g402.4%
Trans Fat 0 g
Cholesterol 1590.3 mg
Sodium 4456.7 mg185.7%
Total Carbohydrates 429 g142.9%
Dietary Fiber 14.5 g58%
Sugars 270.3 g
Protein 212 g423.9%
Vitamin A 80.5% Vitamin C 557.1%
Calcium 66.2% Iron 189.7%
*Based on a 2000 Calorie diet
In a bowl, mix flour, 1/2 tsp.sugar, salt, egg, ice water to make a smooth batter.
Peel shell from shrimp, leaving last section and tail intact.
Slit in half lengthwise without removing either end; remove black line.
Dry shrimp thoroughly, dip in batter and deepfat fry in peanut oil.
Drain on absorbent paper.
Thicken sauce with cornstarch mixed with 1/2 cup water, bring to boil.
Remove from heat and pour over shrimp.