Main Dishes, Oriental, Seafood

Pineapple Shrimp

  • 1 pound Shrimp
  • 1 tablespoon Cornstarch
  • 1 Large onion
  • 2 ribs Celery
  • 10 Water chestnuts
  • 1/2 teaspoon Salt
  • 2 teaspoons Cold water
  • 4 tablespoons Oil
  • 1 tablespoon Soy sauce
  • 6 ounces Pineapple, sliced

    • Drain pineapple, reserve juice. Make amixture from cornstarch, salt, water, and soy sauce; dredge shrimp. Set aside and reserve liquid for sauce. Next sauté onion cut into thin strips, celery cutdiagonally, and water chestnuts sliced lengthwise in 2 Tbsp oil for 5 minutes.Remove and set aside. In remaining oilsauté the dredged shrimp pieces. Keepstirring until brown on all sides (about 10 minutes). Add the sautéed vegetables, 4 slices of pineapple cut into wedges plus pineapple juice mixed with sauce from dredging, and simmer until thoroughly heated. Serve over bed of steamed rice.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denise Williams of Coeur d'Alene, ID. 

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