Sweet-And-Sour Shrimp Recipe
This Sweet-and-sour Shrimp recipe will entice any eater fussy or easy. Shrimp is the primary ingredient in Sweet-and-sour Shrimp. I never fail to eat Side Dish while dining out and this is the most common dish that I order. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
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 tablespoons cornstarch
3 tablespoons sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 cans (4 1/2 oz. each) shrimp, rinsed and drained
2 tablespoons cider vinegar
Fluffy rice
Directions
Place pea pods and drained pineapple in 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 5 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking'up shrimp.
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 5 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking'up shrimp.
