| Low Calorie Sweet & Sour Shrimp
3/4 pound of shrimp, shelled & deveined
3 tablespoons of cornstarch
one 8 ounce can of pineapple chunks, packed in juice
2 tablespoons of tomato paste
2 tablespoons of cider vinegar
1 tablespoons of honey
1 tablespoons of soy sauce
1 teaspoon of Oriental sesame oil
1 1/2 tablespoons of vegetable oil
1 sweet red pepper, cored, seeded & cut in 3/4 inch cubes
1 sweet green pepper, cored, seeded & cut in 3/4 inch cubes
2 green onions, cut in slices
1 clove garlic, chopped
2 teaspoons of grated fresh ginger
Cooked rice (optional) |
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Combine shrimp and 2 tablespoons cornstarch in bag. Shake to coat. Drain pineapple, reserving juice (1/2 cup). Stir in remaining 1 tablespoon cornstarch into reserved juice until smooth. Stir in tomato paste, vinegar, honey, soy and sesame oil until blended. Heat 1 tablespoon vegetable oil in non-stick skillet over medium-high heat. Add the shrimp and cook for about 3 minutes or until cooked through. Drain on paper toweling.
Heat remaining oil (1/2 tbsp.) in skillet. Add sweet peppers; stir-fry 6 minutes. Add onion, ginger, garlic and stir-fry 1 minute. Stir tomato mixture into skillet. Bring to boiling. Add shrimp, pineapple; heat through. Serve over rice, garnish with slivered green onions, if you wish. Makes 4 servings.
224 Calories, 15 grams Protein, 8 grams Fat, 24 grams Carbohydrates, 427 milligrams Sodium, 105 milligrams Cholesterol.
Exchanges: 1 vegetable, 1 1/3 fruit, 2 lean meat, 1/4 fat. |
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