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Sweet and Sour Shrimp




  1. Place pea pods and drained pineapple in slow cooker.
  2. In a small saucepan, stir together cornstarch and sugar.
  3. 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.
  4. Cover and cook on LOW setting for 4 to 6 hours.
  5. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp.
  6. Serve over hot rice.

Yield: 4 to 5 servings (about 1 1/2 quarts)

Source: Rival 1975 Cookbook


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