Salvador shrimp in fruit sauce`
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Unpeeled large, fresh shrimp |
| 1 | tablespoon | Vegetable oil |
| 2 | cups | Cubed fresh or canned pineapple |
| 2 | cups | Peeled, cubed papaya |
| 1⅓ | cup | Orange juice |
| ¼ | cup | Sugar |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Lime juice |
| ¼ | cup | White wine vinegar |
| 4 | teaspoons | Cornstarch |
| ⅓ | cup | Chopped fresh cilantro |
| 6 | cups | Hot cooked rice |
Directions
Peel shrimp, and devein, if desired.
Cook shrimp in oil in a nonstick skillet over medium-high heat, stirring often, 5 minutes or until shrimp turn pink. Remove from skillet; set aside.
Combine pineapple and next 5 ingredients in skillet. Combine vinegar and cornstarch, stirring until smooth; add to skillet. Bring to a boil; cook, stirring constantly, 1 minute or until thickened.
Add shrimp; reduce heat to low, and cook, stirring constantly, 1 minute or until thoroughly heated. Remove from heat; stir in cilantro. Serve over rice. Makes 6 servings.
Recipe by: America's Best Recipes Posted to MC-Recipe Digest V1 #643 by L979@... on Jun 11, 1997