Shelly's Recipe

SWEET AND SOUR SHRIMP - Crock pot

Category: Fish and Seafood

1 (6 oz) pkg frozen Chinese pea pods, partially thawed
1 medium onion and green or red bell pepper, cut into chunks
1 (13 oz) can juice-packed pineapple chunks or tidbits, drained and juice reserved
2 tbsp cornstarch
3 tbsp sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 tsp soy sauce
1 tbsp ketchup
1/2 tsp ground ginger and garlic powder
8-12 oz medium cooked shrimp, peeled and deveined
2 tbsp cider vinegar
Fluffy rice

Place vegetables and pineapple in the crock pot. In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice and next 4 ingredients. Bring to a boil, stirring and cook sauce until thickened, about 1 minute. Gently blend sauce with vegetables and cook on LOW for 4-6 hours or until vegetables are crisp-tender. Before serving, add shrimp and vinegar, stirring and allow to heat the shrimp through. Serve over hot rice. Serves 4