Sweet and Sour Shrimp Casserole (Microwave)

This looked so good and easy and you do it all in the microwave. Off MSN for safe keeping.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  lb medium shrimp (peeled and deveined)
• 1  medium onion, halved lengthwise and sliced
• 1  tablespoon  cooking oil
• 1⁄3 cup brown sugar (packed)
• 3  tablespoons cornstarch
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground black pepper
• 1 (15 1/4ounce) can pineapple chunks (juice pack)
• 1⁄4 cup soy sauce
• 1⁄4 cup vinegar
• 1  medium green sweet pepper, cut into strips
• 1 (8 ounce) can sliced water chestnuts, drained
• 3  cups cooked rice (hot)

Directions

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.
2. In a 2-quart microwave-safe casserole, combine onion and oil. Cover and microwave on 100% power (high) for 2 minutes. Add shrimp; cover and cook on high for 2 to 3 minutes more or until shrimp turn opaque, stirring once. Drain shrimp and onion in a colander; set aside.
3. In the same casserole, combine brown sugar, cornstarch, ginger, and black pepper. Stir in undrained pineapple, soy sauce, and vinegar. Cook, uncovered, on high for 5 to 6 minutes or until thickened and bubbly, stirring after every minute.
4. Stir in sweet pepper. Cook, uncovered, on high for 1 minute. Stir in shrimp mixture and water chestnuts. Cook, uncovered, on high for 30 to 45 seconds more or until heated through, stirring once. Serve with hot cooked rice.