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I've got some great shrimp coming your way today! This
SWEET-AND-SOUR SHRIMP recipe will definitely not disappoint
atop it's bed of rice. I've also heard a lot of people like
McDonalds sweet & sour nugget dipping sauce and got a
secret recipe version for this for you below in the Corner.

Take a peek if you are hooked on sweet and sour for your
nugget dunking needs too. My kids can't seem to get
enough of that and I have a 'special version' for you for home.

Hope you Enjoy!
Marzee Email Me




1 tablespoon cornstarch
1/4 teaspoon salt
1 egg white
1 pound large shrimp, peeled and deveined
1 15 1/4-ounce can unsweetened pineapple chunks, undrained
1/3 cup water
3 tablespoons sugar
3 tbsp. ketchup
3 tablespoons cider vinegar
1 tablespoons dry sherry
2 tablespoons cornstarch
1 teaspoon dark sesame oil
1/4 teaspoon salt
1 tablespoons dark sesame oil
1/2 cup diced onion
1/3 cup diced mushrooms
1/3 cup frozen green peas
4 cups hot cooked rice

Combine first 3 ingredients in a medium bowl; stir well
with a wire whisk. Add shrimp; stir well. Cover and marinate
in refrigerator for 15 minutes. Drain pineapple, reserving 2
tablespoons of the juice. Combine reserved pineapple juice,
water and next 7 ingredients (water through salt); stir until
well blended. Set aside. Remove shrimp from bowl; discard
marinade. Heat 1 tablespoon sesame oil in a wok or large
nonstick skillet over medium-high heat. Add shrimp; stir-fry
1 minute. Add onion and mushrooms; stir-fry 2 minutes. Add
ketchup mixture and peas; stir-fry 1 minute or until thick and
bubbly. Remove from heat; stir in pineapple. Serve over rice.

Yield: 4 servings (serving size: 1 cup shrimp mixture and 1 cup rice).
Categories: Main Dishes, Seafood

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

OK If I must but shhhhh...


1/4 cup peach preserves
1/4 cup apricot preserves
2 Tbls. light corn syrup
2 Tbls. water
1 1/2 Tbls. distilled white vinegar
1 1/2 tsp. cornstarch
1/2 tsp. soy sauce
1/2 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. garlic powder

Puree all ingredients in a blender until smooth. Bring
mixture to a boil in a saucepan over medium heat, stirring
constantly. Boil for 5 minutes, stirring constantly. Remove
from heat and allow to cool. Pour into a sealable container,
cover, and keep refrigerated.

Yield : 7/8 cup

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