Sweet-Sour Shrimp

Serves: 5
Total Calories: 403


8 uncooked large shrimp, shelled, deveined, and tails removed
1/4 cup peanut oil or vegetable oil
1 medium onion, chopped
1 stalk celery, sliced thin
1 green pepper, seeded and cut into bite-size chunks
1 sweet red pepper, seeded, cut into bite-size chunks
1 tablespoon cornstarch
1 tablespoon lemon juice
1 (13-ounce) can pineapple tidbit, not drained
1 tablespoon brown sugar
1 tablespoon soy sauce
1 cup chicken stock
2 cups cooked rice
watercress for garnish


Melt oil in a large skillet or wok. Add onion and celery and sauté slowly 3 minutes. Add shrimp, green, and red pepper and sauté 3 minutes. Mix cornstarch with lemon juice. To shrimp mixture add pineapple, brown sugar, and soy sauce. Stir in cornstarch mixture, then chicken stock. Simmer until thickened. Add rice, and heat until hot. Spoon shrimp mixture onto heated plates.

Nutritional Facts:

Serves: 5
Total Calories: 403
Calories from Fat: 104

This Sweet-Sour Shrimp recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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Baked Shrimp Scampi
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Alice’s Special Shrimp
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