Home > Slow Cooker And Crockpot Recipes > Fish and Seafood > Sweet And Sour Shrimp
Sweet And Sour Shrimp
Ingredients
4 to 5 servings (about 1 ½ quarts)
1 package (6 oz.) frozen Chinese pea pods, partially thawed
1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and reserve juice)
2 tablespoons cornstarch
3 tablespoons sugar
1 chicken bouillon cube
1 cup boiling water
½ cup reserved pineapple juice
2 teaspoon soy sauce
½ teaspoon ground ginger
2 cans (4 ½ oz. each) shrimp, rinsed & drained
2 tablespoons cider vinegar
Fluffy rice
Method
Place pea pods and drained pineapple in slow cooker.
In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent.
Gently blend sauce into pea pods and pineapple. Cover and cook on low setting for 4 to 6 hours. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
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