| Sweet And Sour Shrimp
Categories: Shrimp, Seafood, Main Dish, Crock Pot
one 6 ounce package of frozen Chinese pea pods, partially thawed
one 13 ounce can of juice-pack pineapple chunks or tidbits, drained, and juice reserved
2 tablespoons of cornstarch
3 tablespoons of sugar
1 chicken bouillon cube
1 cup of boiling water
1 cup of reserved pineapple juice
2 teaspoons of soy sauce
1 teaspoon of ground ginger
two 4 /12 ounce cans of shrimp, rinsed, drained
2 tablespoons of cider vinegar
Fluffy rice |
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Place pea pods and drained pineapple in slow cooker . 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. Serves 4
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