This is a wonderful sweet and spicy shrimp dish. We make it with rice and our “crispies”. Crispies are wonton skins brushed with 1T sesame oil, 1T chili oil and 1T water, then sprinkled with toasted sesame seeds and kosher salt, then baked at 425F until lightly brown (they will continue to brown a little even after you take them out).
Ingredients
8ozCan Chunk Pineapple In Juice
1tspCorn Starch
2TblsGarlic Chili Sauce
1TblSoy Sauce
1/2tspGarlic Powder (or one small clove of fresh garlic finely grated)
2tspsSesame Oil
1mediumRed Bellpepper (chopped)
1/2mediumOnion (cut in wedges)
3/4lbPeeled And Deveined Medium Shrimp
1tspCorn Starch
2TblsGarlic Chili Sauce
1TblSoy Sauce
1/2tspGarlic Powder (or one small clove of fresh garlic finely grated)
2tspsSesame Oil
1mediumRed Bellpepper (chopped)
1/2mediumOnion (cut in wedges)
3/4lbPeeled And Deveined Medium Shrimp
Preparation
- Drain pineapple, reserving juice; set pineapple chunks aside. Combine reserved juice, cornstarch, and next 3 ingredients; set aside.
- Coat a large nonstick skillet or wok with cooking spray, and add oil. Place over medium-high heat until hot. Add green pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender. Add shrimp; stir-fry 2 to 3 minutes or until shrimp turn pink.
- Stir cornstarch mixture and pineapple chunks into shrimp mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Serve immediately with rice and wonton crispies.
Credits
This recipe came from a Cooking Light 5 Ingredeint 15 Minute cookbook. This is one of our favorite cook books.