6 servings (serving size: 1 cup shrimp mixture and 1 cup rice)
Photo: Howard L. Puckett; Styling: Connie Formby
1 tablespoon vegetable oil
2 pounds large shrimp, peeled and deveined
2 cups cubed pineapple
2 cups cubed peeled papaya
1 1/3 cups fresh orange juice
1/4 cup sugar
1 teaspoon salt
2 teaspoons lime juice
1/4 cup white wine vinegar
4 teaspoons cornstarch
1/3 cup chopped fresh cilantro
6 cups hot cooked long-grain rice
How to Make It
Heat oil in a nonstick skillet over medium-high heat. Add shrimp; sauté 5 minutes. Remove from skillet; set aside.
Combine pineapple and next 5 ingredients (pineapple through lime juice) in skillet. Combine vinegar and cornstarch, stirring until well-blended; add to skillet. Bring to a boil, and cook 1 minute or until thickened, stirring constantly.
Return shrimp to skillet. Reduce heat to low, and cook 1 minute or until thoroughly heated, stirring constantly. Remove from heat; stir in cilantro. Serve over rice.