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Shrimp Oriental

Yield 4 servings


  • 2 pounds unpeeled, large fresh shrimp
  • 1 (15 1/2-ounce) can pineapple chunks, undrained
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/4 cup rice wine vinegar
  • 2 tablespoons chili sauce
  • 1/3 cup ketchup
  • 1 teaspoon soy sauce
  • 1 green bell pepper, cubed
  • 1 red bell pepper, cubed
  • Garnish: green onion slivers

How to Make It

  1. Peel shrimp, and devein, if desired. Set shrimp aside.

  2. Drain pineapple, reserving juice. Stir together pineapple juice, sugar, and next 6 ingredients.

  3. Cook juice mixture in a large skillet or wok over high heat, stirring constantly, 15 to 30 seconds or until thickened. Add cubed bell pepper, and cook 3 to 4 minutes. Add pineapple chunks and shrimp. Cover and cook, stirring often, 3 to 5 minutes or just until shrimp turn pink. Serve over Lemon Rice Pilaf, if desired. Garnish, if desired.

  4. Chicken Oriental: Substitute 4 skinned and boned chicken breast halves, cubed, for shrimp. Cook for 10 minutes or until chicken is done.