Pineapple Glazed Shrimp

Ingredients:

1 TBL. Oil

1 LB. Shrimp

1 Bag Frozen Sugar Snap Peas

2 Tsp. Minced Garlic

1 C. Chicken Broth

5 1/2 oz. Can of Pineapple Chunks with 1/3 cup juice

2 TBL. Corn Starch

1/4 TSP.  Ginger

Hot Cooked Rice

Cooking Directions:

Heat oil in skillet over med-high heat until hot.  Add shrimp, cook until pink.  Add snap peas and garlic.  Cook and stir until vegetables are hot.  Combine broth, pineapple juice, cornstarch and ginger in a small bowl and blend well.  Add pineapple chunks and cornstarch mix to shrimp mix.  Cook, stirring occasionally, until sauce is thickened.  Add salt and pepper to taste.  Add sliced almonds if desired.  Serve over rice. 

Comments

[Alice]

My mouth is watering reading this recipe, Rebecca. I avoid shrimp during pregnancy, but will definitely make this afterward. It will be the perfect simple but delectable summer meal.

[Rebecca]

I think it is wise to avoid shrimp during pregnancy, Alice. It is a simple meal to make and looks pretty and colorful on the table. I make it for my mother each year for her birthday dinner.

[Meredith]

Yum!! We love shrimp and the kids usually eat it as well, thanks for this one!