Sweet and Sour Shrimp:
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For those of you who need to limit their fat intake, this is
a helpful recipe. There are about 8 grams of fat in 1 lb. of
shrimp. |
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What you need. |
What you do. |
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Cut 1 cup carrots into bite size pieces. 1/2 cup water. |
Boil carrots with water in a small pot for 5 minutes, or microwave
for 2 1/2 minutes. Drain and save. |
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Liquid from 20 ounce can of unsweetened pineapple chunks. Reserve
chunks. 1/2 tsp salt. 1/3 cup sugar. 2 tsp hot mustard. 2 tbsp
cornstarch. 1/2 cup white vinegar. |
In a small bowl, mix salt, sugar, pineapple liquid, water, vinegar,
mustard and corn starch. Save sauce. |
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1/4 cup water. 1 Green pepper seeded and cut in 1 inch squares.
Cut 1 cup celery in bite size pieces. Cut 1 medium onion into
1/4 inch slices and separate into rings. 20 snow pea pods, whole. |
Place water in wok and bring to boil. Add pepper, celery, onion,
snow peas and carrots. Cover and steam for 3 minutes. |
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1 lb. of peeled and deveined, cooked shrimp. Pineapple chunks. |
Slowly add sauce and stir until hot. Stir in pineapple chunks
and shrimp. Cover and heat for 3 minutes. |
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Serve over hot rice. |