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Wednesday, October 27, 2010

Stir-Fry Shrimp

  •                     2 teaspoons vegetable oil, divided
  •                     1 medium onion, coarsely chopped
  •                     1 (20 ounce) can pineapple chunks in juice, drained, and patted dry
  •                     1 pound frozen, large shrimp, thawed, peeled and cleaned
  •                     1 clove garlic, minced
  •                     1 (14.5 ounce) can diced tomatoes, drained
  •                     1/4 cup canned, diced mild green chilies
  •                     1 teaspoon soy sauce
  •                     3 cups hot cooked rice (optional)
  1. Heat a large skillet or wok over medium-high heat. Add half the oil and heat until smoking, about 10 seconds. Add the onion and stir-fry until lightly browned, about 1 minute. Add the pineapple and stir fry gently until pineapple browns lightly, about 1 minute. Remove pineapple to a bowl and set aside.                
  2.  Add remaining oil to the pan. Add shrimp and stir-fry until opaque, about 1 minute. Add garlic and red pepper, if desired, and stir fry for 10 seconds.               
  3. Add the tomatoes, chilies, and reserved pineapple and stir fry until heated through, about 1 minute. Stir in soy sauce and serve over rice.
Servings: 6Calories: 255My Family really like this recipe, even both of my nephews who are 4 and 5 like it.

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