Pineapple Shrimp

Name: Pineapple Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3/4 lb uncooked medium shrimp, in shells; 8 ounces pineapple chunks in juice, drained and juice reserved; 1 tablespoon cornstarch; 2 tablespoons cold water; 1 garlic clove, finely chopped; 1 medium onion, sliced; 1 medium zucchini, cut into 1/4-inch slices (2 cups); 1 tablespoon reduced sodium soy sauce; 1 teaspoon sugar; 1/4 teaspoon ground ginger; 2 medium tomatoes or 2 medium roma tomatoes, cut into wedges; hot cooked rice, if desired

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Recipe by Sassy Cat

A recipe can be lowfat but if there is no flavor why would you eat it? Great flavor going on here, another one from Betty Crocker.

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

lb uncooked medium shrimp, in shells
8

ounces pineapple chunks in juice, drained and juice reserved
1

tablespoon cornstarch
2

tablespoons cold water
1

garlic clove, finely chopped
1

medium onion, sliced
1

medium zucchini, cut into 1/4-inch slices (2 cups)
1

tablespoon reduced sodium soy sauce
1

teaspoon sugar
¹⁄₄

teaspoon ground ginger
2

medium tomatoes or 2 medium roma tomatoes, cut into wedges
hot cooked rice, if desired

DIRECTIONS

Peel shrimp. Make a shallow cut lenghtwise down back of shrimp; wash out vein.
Add enough water to reserved pineapple juice to measure 1/2 cup.
Mix cornstarch and cold water.
Spray 10-inch nonstick skillet or wok with nonstick cooking spray; heat over medium-high heat.
Add shrimp, garlic, onion and zucchini; stir-fry about 3 minutes or until shrimp are pink and vegies are crisp-tender.
Stir in pineapple juice, soy sauce, sugar and ginger.
Heat to boiling.
Stir in cornstarch mixture.
Cook and stir about 10 seconds or until thickened.
Stir in pineapple and tomatoes; heat just until hot.
Serve with rice.

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