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Sweet N Sour Shrimp Recipe
|Cooked shrimp/Three 5 ounce cans of shrimp||1 1⁄2 Pound|
|Apple juice||1 3⁄4 Cup (28 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Melted butter/Oil||2 Tablespoon|
|Soy sauce/Oil||1 Tablespoon|
|Sliced carrots||1⁄2 Cup (8 tbs), diagonally cut|
|Cubed green pepper||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs) (Including The Tops)|
|Toasted slivered blanched almonds||1⁄2 Cup (8 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2583 Calories from Fat 733
% Daily Value*
Total Fat 86 g132.9%
Saturated Fat 20.4 g102%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 2100.9 mg87.5%
Total Carbohydrates 300 g100.1%
Dietary Fiber 18.7 g75%
Sugars 130.9 g
Protein 144 g287.9%
Vitamin A 273.4% Vitamin C 147.8%
Calcium 35.7% Iron 74.6%
*Based on a 2000 Calorie diet
Let stand 5 minutes; drain.
Combine 1 1/2 cups apple juice, vinegar, sugar, catsup, butter, soy sauce, and salt; bring to boiling point.
Add carrots; simmer 15 minutes.
Add green pepper and onions; cook 5 minutes.
Dissolve cornstarch in 1/4 cup apple juice; add gradually to hot sauce.
Cook until thickened; stir constantly.
Add shrimp; heat.
Add almonds to rice.