Sweet and Sour Shrimp
Source of Recipe
Rival 1975 Cookbook
1 (6 ounce) package frozen Chinese pea pods, partially thawed
1 (13 ounce) can juice-pack pineapple chunks or tidbits (drain and reserve juice)
2 tablespoons cornstarch
3 tablespoons granulated sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 (4 1/2 ounce) cans shrimp, rinsed and drained
2 tablespoons cider vinegar
Fluffy rice
Place pea pods and drained pineapple in crockpot.
In a small saucepan, stir together cornstarch and sugar.
Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on LOW setting for 4 to 6 hours.
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
Yields 4 to 5 servings (about 1 1/2 quarts).
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