Tangy sweet and sour shrimp over rice is an easy dish. It's based on prepared ingredients that can be assembled in minutes at home. Best of all there's no chopping and peeling which means no fuss or mess.

Here are a few ingredients that are worth keeping on hand for a quick meal: frozen peeled, deveined shrimp, sweet-sour sauce, frozen chopped onion and bell pepper.

Use the 10-minute rice recipe given or buy quick-cooking rice and follow the package directions.

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A wine suggestion: This shrimp dish would be nicely matched by a tangy, sweet-and-sour gew�rztraminer.

Helpful Hints:

Here are the ingredients you'll need for tonight's dinner in minutes: 1 bag frozen chopped or diced onion, 1 bag frozen chopped or diced green bell pepper, 1 small bag peas, 3/4 pound peeled shrimp, 1 bottle low-salt sweet and sour sauce and one container fresh pineapple cubes.

Staples you should have: Canola oil, long-grain white rice, salt and black peppercorns.

Your wok or skillet should be very hot so the shrimp will be crisp, not steamed. I add the ingredients in three stages to make sure the pan stays hot while stir-frying.

This meal contains 759 calories per serving with 13 percent of calories from fat.

Sweet and Sour Shrimp

Rice ingredients:

•1/2 cup long-grain white rice

•1 cup frozen peas

•2 teaspoons canola oil

•Salt and freshly ground black pepper

Shrimp ingredients:

•1 teaspoon canola oil

•1 cup frozen diced onion

•1 cup frozen diced green bell pepper

•3/4 pound peeled shrimp

•1 cup low-salt, bottled sweet and sour sauce

•1 cup fresh pineapple cubes

•Salt and freshly ground black pepper

Directions:

Bring a large pot with 2 to 3 quarts of water to a boil. Add rice and boil, uncovered, about 8 minutes. Add peas and boil 2 more minutes.

Test a grain, rice should be cooked through, but not soft. Drain and place in a bowl. Mix in oil and salt and pepper to taste.

Heat a wok or nonstick skillet over high heat and add oil. When the oil begins smoking, add onion and green pepper. Stir fry 2 minutes or until golden, not brown.

Remove vegetables to bowl. Add shrimp to wok, stir-fry 1 min. Remove to bowl with vegetables. Add sauce and pineapple to wok and immediately return vegetables and shrimp. Toss 30 seconds. Add salt and pepper to taste.

Serve over rice and peas.

Servings: 2

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