Meals Matter

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Contributed By: eatshrimp
www.eatshrimp.com

This deliciously sweet and slightly sour shrimp dish is a real family favorite. Kids love the taste while moms (and dads!) like the fact that it’s easy to make and ready to eat in less than 30 minutes.

Ingredients

2 cups Instant brown rice (about 4 cups cooked)

one 8-ounce Can pineapple tidbits or chunks packed in juice

1/3 cup Water or all-natural chicken broth

1/3 cup Lite teriyaki sauce

2 tablespoons White wine vinegar or rice vinegar

2 tablespoons Peanut butter, optional

2 tablespoons Cornstarch

1 tablespoon Canola oil

one 16-ounce Bag frozen Asian-style mixed vegetables, thawed

1/2 teaspoon Ground ginger or 1 teaspoon bottled minced ginger

1 pound Medium cooked shrimp, fresh or frozen, thawed

Preparation

Cook the rice according to package directions. Set aside. Drain the juice from the pineapple into a bowl. Add the water, teriyaki, vinegar, peanut butter as desired, and cornstarch and whisk until well blended. Set aside. Heat the oil in a large nonstick skillet or wok over high heat, add the vegetables and ginger, and stir-fry 3 minutes. Add the shrimp and pineapple and cook, stirring frequently, until heated through, 1 to 2 minutes. Re-whisk the pineapple juice mixture and add to the skillet. Bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes. Serve over rice.

Cook's Notes

If you can’t find frozen Asian vegetables, use any other frozen vegetables that your family likes.

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