Ingredients:
- 1 package (6 ounces) frozen Chinese pea pods
- 1 can (12 to 14 ounces) pineapple tidbits in juice
- 2 tablespoons cornstarch
- 3 tablespoons granulated sugar
- 1 cup chicken broth
- 1/2 cup reserved pineapple juice
- 1 tablespoon soy sauce
- 1/2 tsp ground ginger
- 1 bag (12 to 16 ounces) frozen small to medium shrimp, cleaned and cooked
- 2 tablespoons cider vinegar
- hot cooked rice
Preparation:
Put pea pods in a colander and run cold water over them until partially thawed -- enough to separate easily. Drain pineapple, reserving 1/2 cup of the juice. Place pea pods and drained pineapple in slow cooker. In a small saucepan, stir together cornstarch and sugar; add chicken broth, reserved pineapple juice, soy sauce, and ginger. Bring mixture to a boil, stirring, and cook sauce for about 1 minute. The sauce should be thickened and clear. Gently blend sauce into pea pods and pineapple. Cover and cook on LOW for 3 to 5 hours. Add the thawed cooked shrimp; continue to cook 30 minutes longer, until heated through. Add vinegar and stir gently.
Serve with hot cooked rice.
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Shrimp Recipes Index
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