Sweet and Sour Shrimp

1 pkg. frozen Chinese pea pods, partially thawed (6 oz.)
1 can juice-pack pineapple chunks or tidbits (drain and reserve juice) (13 oz.)
2 tbsp. cornstarch
3 tbsp. sugar
1 chicken bouillon cube
1/2 cup reserved pineapple juice
2 tsp. soy sauce

1/2 tsp. ground ginger
2 cans shrimp, rinsed and drained (41/2 oz. each)
2 tbsp. cider vinegar
Fluffy rice

Place pea pods and drained pineapple in Crockery Pot. In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on LOW setting for 4 to 6 hours.

Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.

About 11/2 quarts or 4 to 5 servings.

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