Cherry pie filling gives
this dish its signature bright red color. Ginger, vinegar and
brown sugar cut the sweetness to make this a savory Asian dish.
Microwave
Sweet-and-Sour Shrimp
- 1 (21-ounce) can cherry
pie filling
3 tablespoons cider vinegar
3 tablespoons packed brown sugar
1 teaspoon grated fresh gingerroot
1 pound shrimp, peeled and deveined
1 green bell pepper, seeded and sliced
1 (8-ounce) can sliced water chestnuts, drained
- Hot cooked rice for accompaniment
- In a microwave-safe bowl,
combine pie filling, vinegar, brown sugar and ginger; mix well.
Stir in shrimp, bell pepper and water chestnuts. Cover and microwave
on HIGH for 4 to 5 minutes, stirring twice, or until hot.
- Serve with hot rice.
Makes 4 servings.
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