Print Recipe

Sweet and Sour Shrimp

RG

Ingredients

  • 1 (6 ounce) package frozen Chinese pea pods, partially thawed
  • 1 (13 ounce) can juice-pack pineapple chunks or tidbits (drain and reserve juice)
  • 2 tablespoons cornstarch
  • 3 tablespoons granulated sugar
  • 1 chicken bouillon cube
  • 1 cup boiling water
  • 1/2 cup reserved pineapple juice
  • 2 teaspoons soy sauce
  • 1/2 teaspoon ground ginger
  • 2 (4 1/2 ounce) cans shrimp, rinsed and drained
  • 2 tablespoons cider vinegar
  • Fluffy rice

Instructions

  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


Recipe Goldmine

Join our Facebook group




Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.