| Shrimp Pineapple Toss
1 pound of fresh or frozen shrimp in shells
One 8 1/4 ounce can of pineapple chunks
2 teaspoons of cornstarch
3 tablespoons of soy sauce
8 green onions, sliced diagonally into 1 1/2 inch lengths
1 teaspoon of grated gingerroot
1 tablespoon of cooking oil
One 8 ounce can of sliced water chestnuts, drain |
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Shell and devein the shrimp, halve shrimp lengthwise. Drain pineapple, reserving liquid. Combine reserved pineapple liquid and cornstarch; stir in soy sauce. Set aside. Place onions, gingerroot, and oil in 8x8x2 inch baking dish. Cook at High for 3 minutes until tender, stirring once. Stir in shrimp soy mixture and water chestnuts. Cover and cook at High for 5 minutes until shrimp are done, stirring twice. Stir in pineapple. Cook at High for 1 minute until heated through. Serve over hot cooked rice. |
