Sweet 'n' Sour Shrimp
ready in: under 30 minutes
recipe id: 105631
cook method: stovetop
1 can (20 ounce size) pineapple chunks packed in juice, drain, RESERVING
1/2 cup pineapple juice for use in recipe
2 tablespoons oil
1 small red bell pepper, cored, seeded and thinly sliced
2 large scallions, thinly sliced
1 pound large shrimp, shelled and deveined
1 tablespoon cider vinegar
2 teaspoons cornstarch
1 tablespoon light brown sugar, firmly packed
1/2 teaspoon salt
1/4 teaspoon ground ginger
Set juice and pineapple chunks aside separately.
In large skillet, over medium high heat, heat oil; add red pepper and scallions, and cook 3 to 5 minutes. Stir frequently until crisp tender; using slotted spoon, remove vegetables to bowl.
To drippings in pan, add shrimp; cook over medium high heat about 4 minutes. Stir frequently until pink and tender.
Meanwhile, in small bowl, stir vinegar into cornstarch to dissolve; add brown sugar, salt, ginger and reserved pineapple juice; stir until blended and smooth.
Add mixture to skillet; bring to boil. Stirring, reduce heat to medium. Return vegetables to skillet along with reserved pineapple chunks; cook about 1 minute more, stirring until heated thoroughly.
To serve, spoon shrimp and pineapple mixture onto serving plate. Garnish with watercress sprigs if desired.
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