Shelly's Recipe

SWEET AND SOUR SHRIMP CASSEROLE

Category: Casseroles - Seafood

1 lb medium shrimp (peeled and deveined)
1 medium onion, halved lengthwise and sliced
1 tbsp cooking oil
1/3 cup brown sugar (packed)
3 tbsp cornstarch
1/4 tsp ground ginger and black pepper
1 (15 1/4 oz) can pineapple chunks (juice pack)
1/4 cup soy sauce and vinegar
1 medium green sweet pepper, cut into strips
1 (8 oz) can sliced water chestnuts, drained
3 cups cooked rice (hot)

Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Saute onion and oil until tender. Add shrimp and cook until shrimp turn opaque, stirring once. Drain shrimp and onion in a colander; set aside.

In the same skillet, combine brown sugar, cornstarch, ginger, and black pepper. Stir in undrained pineapple, soy sauce, and vinegar. Cook, uncovered, until thickened and bubbly, stirring occasionally. Stir in sweet pepper and cook, uncovered until crisp tender. Stir in shrimp mixture and water chestnuts. Cook, uncovered, until heated through. Serve with hot cooked rice. Serves 4