| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
servings |
INGREDIENTS
| 1/3 |
c |
Teriyaki Sauce |
| 3 |
tb |
Frozen Pineapple Juice Concentrate |
| 1 1/2 |
tb |
Rice Vinegar |
| 1/2 |
ts |
Hot Sauce; (or to taste) |
| 1/2 |
ts |
Cornstarch |
| 1/2 |
|
Fresh Pineapple; (or substitute 1 20-oz. can Unsweetened Pineapple Chunks, drained) |
| 2 |
ts |
Canola Oil; (divided) |
| 1 |
tb |
Fresh Ginger; minced |
| 1 |
lb |
Large Shrimp; rinsed, peeled, and deveined |
| 1 |
bn |
Scallions or Green Onions; trimmed and cut into 1-inch lengths |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
If your New Year's resolutions included eating better in 1999, we hope
you've been enjoying the month of January at Recipe-a- Day. The Cook &
Kitchen Staff are finishing up our final week of Recipe-a-Day~Light.
Today's recipe prepares a tangy main course that is absolutely fantastic
when served with plain white rice and a side of freshly steamed broccoli.
The sweet and sour shrimp contains about 240 calories and 5 grams of fat,
with only 0.6 grams of saturated fat.
In a small mixing bowl whisk together teriyaki sauce, pineapple juice
concentrate, rice vinegar, hot sauce, and cornstarch. Set aside. (You may
find that the cornstarch blends a little easier if you mix it with just
enough water to make a liquid.)
If using fresh pineapple (and it's best if you do), take a large knife and
peel the pineapple. Remove the top and cut it in half. Save half the
pineapple for another recipe and cut the remaining half into wedges, then
cut down to about 1/2-inch thick slices.
In a large heavy skillet, warm half the oil over high heat until very hot,
but not smoking. Add the ginger and sauté until fragrant, about half a
minute. Add the shrimp and stir-fry until pink, about 2 or 3 minutes.
Transfer the mixture to a bowl and reserve.
Heat the remaining oil in the same skillet until very hot. Add pineapple
and scallions and cook, stirring occasionally, until the pineapple is
browned, about 5 minutes. Add the reserved sauce mixture and shrimp, and
heat through. Add salt and serve immediately while very warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jan 25, 1999, converted by MM_Buster
v2.0l.
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