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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables, Grains Fish and, Seafood 6 Servings

INGREDIENTS

1 T Vegetable oil
2 lb Large shrimp, peeled and
deveined
2 c Cubed pineapple
2 c Cubed peeled papaya
1 1/3 c Fresh orange juice
1/4 c Sugar
1 t Salt
2 t Lime juice
1/4 c White wine vinegar
4 t Cornstarch
1/3 c Chopped fresh cilantro
6 c Hot cooked long-grain rice

INSTRUCTIONS

Heat oil in a nonstick skillet over medium-high heat. Add shrimp;
saute 5 minutes. Remove from skillet; set aside.  Combine pineapple and
next 5 ingredients (pineapple through lime  juice) in skillet.  Combine
vinegar and cornstarch, stirring until well-blended; add to  skillet.
Bring to a boil, and cook 1 minute or until thickened,  stirring
constantly.  Return shrimp to skillet. Reduce heat to low, and cook 1
minute or  until thoroughly heated, stirring constantly. Remove from
heat; stir  in cilantro. Yield: 6 servings (serving size: 1 cup shrimp
mixture  and 1 cup rice).  Per serving: 776 Calories; 5g Fat (6%
calories from fat); 32g  Protein; 148g Carbohydrate; 230mg Cholesterol;
596mg Sodium  Serving Ideas : Serve over rice.  Recipe by: Cooking
Light, April 1995, page 124  Posted to MC-Recipe Digest V1 #417 by
igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 497
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 190.5mg
Sodium: 1252.3mg
Potassium: 488.8mg
Carbohydrates: 87.5g
Fiber: 2g
Sugar: 36.6g
Protein: 25.8g


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