Polynesian Shrimp
Ingredients
- 12 oz. fresh or frozen shelled shrimp, halved lengthwise
- 1 2/3 c. carrots, bias-sliced into 1/2-inch lengths ⓘ
- 2/3 c. cold water ⓘ
- 1 Tbsp. cornstarch ⓘ
- 1/2 (6 oz.) can (6 Tbsp.) frozen pineapple juice concentrate, thawed ⓘ
- 2 Tbsp. soy sauce ⓘ
- 1 tsp. instant chicken bouillon granules ⓘ
- 1 Tbsp. cooking oil ⓘ
- 2 tsp. grated ginger root ⓘ
- 1 clove garlic, minced ⓘ
- 1 (6 oz.) pkg. frozen pea pods, thawed ⓘ
- 1/4 c. green onion, bias-sliced into 1/2-inch lengths ⓘ
- 2 c. hot cooked rice ⓘ
Instructions
- Thaw shrimp, if frozen.
- In saucepan, cook carrots in small amount of boiling salted water 5 to 7 minutes or until just tender; drain well.
- Blend 2/3 cup cold water into cornstarch; stir in pineapple juice, soy sauce and chicken bouillon granules.
- Set aside.
- Preheat wok or large skillet over high heat; add oil. Stir-fry ginger root and garlic in hot oil for 30 seconds.
- Add the carrots, pea pods and green onions; stir-fry 1 minute or until heated thoroughly.
- Remove the vegetables.
- Stir-fry the shrimp in hot oil 7 to 8 minutes or until shrimp are done.
- Push shrimp away from center of wok or skillet.
- Stir the soy mixture and add to center of the wok or skillet.
- Cook and stir until thickened and bubbly.
- Stir in vegetables; cover and cook 1 minute.
- Serve shrimp mixture at once with hot cooked rice.
- If desired, sprinkle rice with parsley.
- Makes 4 servings.
Nutrition & Diet Analysis (per serving)
605
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).