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The Recipe Instructions |
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Ingredients
1 tbsp cornstarch
1/4 tsp salt
1 egg white
1 lb large shrimp, peel & devein
15 1/4 oz can unsweetened pineapple -chunks,, undrained
1/3 cup water
3 tbsp sugar
3 tbsp ketchup
3 tbsp cider vinegar
1 tbsp dry sherry
2 tsp cornstarch
1 tsp dark sesame oil
1/4 tsp salt
1 tbsp dark sesame oil
1/2 cup diced onion
1/3 cup diced mushrooms
1/3 cup frozen green peas
4 cup hot cooked rice
Directions
Combine first 3 ingredients in a medium bowl; stir well with a wire
whisk. Add shrimp; stir well. Cover and marinate in refrigerator 15
mintues.
Drain pineapple, reserving 2 T juice. Combine reserved pineapple
juice, water, and next 7 ingredients (water through 1/4 t salt); stir
until well-blended. Set aside.
Remove shrimp from bowl; discard marinade. Heat 1 T oil in a wok or
large nonstick skillet over medium-high heat. Add shrimp; stir-fry 1
minute. Add onion and mushrooms; stir-fry 2 mintues. Add ketchup
mixture and peas; stir-fry 1 minute or until thick and bubbly. Remove
from heat; stir in pineapple. Serve over rice.
Cal 508 (11% from fat); Fat 6.4 g; Protein 23.5 g; Sodium 582 mg.
Reprinted from Cooking Light Magazine - May 1996.
Servings: 4
Diet Sweet-And-Sour Shrimp Recipe brought to you by Diet Recipes To-Go
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