| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Fish and, Seafood | 6 | Servings | |
INGREDIENTS
| 1 | tb | 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 | ts | Salt |
| 2 | ts | Lime juice |
| 1/4 | c | White wine vinegar |
| 4 | ts | 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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