Recipe for Sweet & Slightly Sour Shrimp


2 cups instant brown rice (about 4 cups cooked)
One 8-ounce can pineapple tidbits or chunks packed in juice
1/3 cup water or all-natural chicken broth
1/3 cup lite teriyaki sauce
2 tablespoons white wine vinegar or rice vinegar
2 tablespoons peanut butter, optional
2 tablespoons cornstarch
1 tablespoon canola oil
One 16-ounce bag frozen Asian-style mixed vegetables, thawed
1/2 teaspoon ground ginger or 1 teaspoon bottled minced ginger
1 pound medium cooked shrimp, fresh or frozen, thawed


Cook the rice according to package directions. Set aside. Drain the juice from the pineapple into a bowl. Add the water, teriyaki, vinegar, peanut butter as desired, and cornstarch and whisk until well blended. Set aside. Heat the oil in a large nonstick skillet or wok over high heat, add the vegetables and ginger, and stir-fry 3 minutes. Add the shrimp and pineapple and cook, stirring frequently, until heated through, 1 to 2 minutes. Re-whisk the pineapple juice mixture and add to the skillet. Bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes. Serve over rice.


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