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Sweet and Sour Shrimp

1 package frozen Chinese pea pods - (6 oz) -- partially thawed
1 can juice-pack pineapple chunks or tidbits (13 oz) -- drained, and juice reserved
2 tablespoons cornstarch
3 tablespoons 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 cans shrimp - (4 1/2 oz ea) -- rinsed, drained
2 tablespoons cider vinegar
Fluffy rice


Place pea pods and drained pineapple in slow cooker.

In a small saucepan, stir together cornstarch and sugar. 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. Cover and cook on LOW setting for 4 to 6 hours.

Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.

This recipe yields 4 to 5 servings (about 1 1/2 quarts).

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