Pineapple Shrimp Stir-Fry
1 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup julienne cut carrots
1 red bell pepper, cut into 1-inch pieces
1 (8 oz.) can pineapple chunks, drained
2/3 cup sweet and sour sauce
Hot cooked rice, if desired (I used Royal Blend Texmati quick cooking)
Heat a nonstick wok over medium-high heat. Add shrimp and sprinkle with salt and pepper; cook and stir for 1 minute. Add carrots and bell pepper, cooking and stirring 2 to 3 minutes or until shrimp are pink and vegetables are crisp-tender.
Add the drained pineapple chunks along with the sweet and sour sauce, cooking and stirring 2 to 3 minutes longer or until pineapple is hot. Serve over hot cooked rice. Makes 4 servings.
This is a colorful and healthy family meal, and it is a speedy one to get on the table. Maybe there's even a youngster at your house who would enjoy being the sous chef for this family fare.