| 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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