1 lb. medium raw shrimp, peeled and deveined
1(20 oz) can juice-pack pineapple chunks, drained, reserving juice
¾ c cold water
1/3 cup lemon juice from concentrate
1/3 cup firmly packed light brown sugar
3 Tbsp each soy sauce & cornstarch
1/8 tsp. ground ginger
1 (8 oz.) can sliced water chestnuts, drained
1 green bell pepper, cut into chunks
In a large skillet combine reserved pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce & ginger. Over medium heat, cook & stir until thick & clear. Add shrimp; cook 3 minutes. Add remaining ingredients; heat through. Serve with cooked rice.
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