Shrimp Oriental

This isn't hot and spicy but has a good sweet and sour flavor.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 2  lbs  unpeeled  large raw shrimp
• 1 (15 1/2ounce) can pineapple chunks, undrained
• 1⁄2 cup sugar
• 2  tablespoons cornstarch
• 1  teaspoon salt
• 1⁄4 cup  rice wine vinegar
• 2  tablespoons chili sauce
• 1⁄3 cup ketchup
• 1  teaspoon soy sauce
• 1  green bell pepper, cubed
• 1  red bell pepper, cubed

• Lemon Rice Pilaf

• 2  tablespoons butter or 2  tablespoons margarine
• 4  celery ribs, sliced
• 6  green onions, chopped
• 3  cups  hot cooked rice
• 2  tablespoons  fresh grated fresh lemon rind
•  salt, to taste
•  pepper, to taste

Directions

1. To make Lemon Rice Pilaf: In a skillet over medium-high heat, melt butter; add celery and onions.
2. Cook and stir occasionally until celery is tender.
3. Add in rice and the remaining ingredients: cover over low heat until heated, stirring occasionally.
4. To make Shrimp Oriental: peel and devein shrimp; set aside.
5. Drain pineapple and set aside; save juice.
6. Add pineapple juice, sugar, and the next 6 ingredients to a skillet; stir to combine.
7. Cook over medium-high to high heat, stirring constantly until thickened.
8. Add bell pepper and cook 3-4-5 minutes.
9. Add pineapple and shrimp; cover and cook, stirring frequently for 3-5 minutes or until shrimp turn pink.
10. Season with salt and pepper to taste.
11. Serve over Lemon Rice Pilaf.