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Sweet-and-Sour Shrimp

Yield 6 servings.
Superquick

Ingredients

  • 2 pounds unpeeled medium-size fresh shrimp
  • 1 (20-ounce) can unsweetened pineapple chunks
  • 3/4 cup unsweetened pineapple juice
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup white wine vinegar
  • 2 tablespoons cornstarch
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons reduced-calorie ketchup
  • 1 tablespoon low-sodium Worcestershire sauce
  • 1 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon curry powder
  • Vegetable cooking spray
  • 1 cup thinly sliced carrot
  • 1 small sweet red pepper, cut into very thin strips
  • 3 cups cooked long-grain rice (cooked without salt or fat)

Nutrition Information

  • calories 372
  • caloriesfromfat 6 %
  • fat 2.4 g
  • satfat 0.4 g
  • monofat 0.3 g
  • polyfat 0.8 g
  • protein 26 g
  • carbohydrate 59.8 g
  • fiber 0.0 g
  • cholesterol 172 mg
  • iron 0.0 mg
  • sodium 389 mg
  • calcium 0.0 mg

How to Make It

  1. Peel and devein shrimp; set aside.

  2. Drain pineapple, reserving juice; set pineapple chunks aside. Combine reserved juice, 3/4 cup unsweetened pineapple juice, and next 9 ingredients in a large nonstick skillet, stirring well. Bring to a boil; reduce heat to medium, and cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Transfer mixture to a bowl; set aside, and keep warm. Wipe skillet dry with paper towels.

  3. Coat skillet with cooking spray; place over medium-high heat until hot. Add carrot and red pepper; saute 4 minutes. Add shrimp; saute 3 minutes or until shrimp turn pink. Add pineapple chunks and pineapple juice mixture to shrimp mixture; cook until thoroughly heated, stirring often. Serve over rice.

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