Sweet-and-Sour Shrimp with Onion and Red Pepper
Jasmine rice gives this dish a savory aroma. You can substitute long-grain and wild rice if you don't have it on hand.
Yield: Makes 4 servings
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Amount per serving
- Calories: 333
- Calories from fat: 11%
- Fat: 4.2g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1.3g
- Protein: 18.3g
- Carbohydrate: 53g
- Fiber: 2g
- Cholesterol: 135mg
- Iron: 2.8mg
- Sodium: 309mg
- Calcium: 44mg
- 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
- Peel shrimp, and devein, if desired.
- Whisk together sherry and 2 teaspoons cornstarch in a medium bowl; add shrimp, coating well. Chill 30 minutes, turning occasionally.
- 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.
- Remove shrimp from marinade, discarding marinade.
- 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.
- 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.
- *Most of the cholesterol comes from shrimp. But they're also low in saturated fat, which makes them a nutritious, heart-healthy choice.
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