Sweet-and-sour shrimp in fruit sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 2 | pounds | Large shrimp, peeled and deveined |
| 2 | cups | Cubed pineapple |
| 2 | cups | Cubed peeled papaya |
| 1⅓ | cup | Fresh 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 long-grain rice |
Directions
Heat oil in a nonstick skillet over medium-high heat. Add shrimp; saute 5 minutes. Remove from skillet; set aside.
Combine pineapple and next 5 ingredients (pineapple through lime juice) in skillet.
Combine vinegar and cornstarch, stirring until well-blended; add to skillet. Bring to a boil, and cook 1 minute or until thickened, stirring constantly.
Return shrimp to skillet. Reduce heat to low, and cook 1 minute or until thoroughly heated, stirring constantly. Remove from heat; stir in cilantro.
Yield: 6 servings (serving size: 1 cup shrimp mixture and 1 cup rice).
Per serving: 776 Calories; 5g Fat (6% calories from fat); 32g Protein; 148g Carbohydrate; 230mg Cholesterol; 596mg Sodium Serving Ideas : Serve over rice.
Recipe by: Cooking Light, April 1995, page 124 Posted to MC-Recipe Digest V1 #417 by igor@... on Jan 28, 1997.