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Sweet-and-Sour Shrimp with Onion and Red Pepper

Yield Makes 4 servings
Jasmine rice gives this dish a savory aroma. You can substitute long-grain and wild rice if you don't have it on hand.

Ingredients

  • 1 pound unpeeled, medium-size fresh shrimp
  • 1 tablespoon dry sherry
  • 6 teaspoons cornstarch, divided
  • 3 teaspoons vegetable oil, divided
  • 4 thin slices fresh ginger
  • 4 green onions, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1 small red bell pepper, cut into thin strips
  • 1 (6-ounce) can unsweetened pineapple juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon lite soy sauce
  • 1 tablespoon orange juice concentrate, thawed
  • 2 tablespoons water
  • 2 cups hot cooked jasmine rice

Nutrition Information

  • calories 333
  • caloriesfromfat 11 %
  • fat 4.2 g
  • satfat 0.5 g
  • monofat 2.2 g
  • polyfat 1.3 g
  • protein 18.3 g
  • carbohydrate 53 g
  • fiber 2 g
  • cholesterol 135 mg
  • iron 2.8 mg
  • sodium 309 mg
  • calcium 44 mg

How to Make It

  1. Peel shrimp, and devein, if desired.

  2. Whisk together sherry and 2 teaspoons cornstarch in a medium bowl; add shrimp, coating well. Chill 30 minutes, turning occasionally.

  3. Heat 2 teaspoons vegetable oil in a large nonstick skillet or wok at medium-high 2 minutes. Add ginger and next 3 ingredients; cook 1 minute or until tender. Remove vegetables from skillet; discard ginger.

  4. Remove shrimp from marinade, discarding marinade.

  5. Heat remaining 1 teaspoon vegetable oil in skillet; add shrimp, and cook, stirring often, 2 minutes or until shrimp turn pink. Return vegetables to skillet; stir in pineapple juice and next 3 ingredients.

  6. Stir together 2 tablespoons water and remaining 4 teaspoons cornstarch; add to shrimp mixture. Bring to a boil; cook, stirring constantly, 1 minute or until thickened. Serve over rice. Prep: 40 min., Chill: 30 min., Cook: 6 min.

  7. *Most of the cholesterol comes from shrimp. But they're also low in saturated fat, which makes them a nutritious, heart-healthy choice.