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Sweet and Sour Pineapple and Pepper Shrimp

Another take out made at home. Still monitoring my dog so again, healthy, fast and yummy are the rules. This one knocks it out of the park. I adore pineapple and the addition of this to sweet and sour shrimp is perfection. 


5 ounces quick-cooking brown rice

 4 ounces pineapple cup

1/4 cup sweet & sour sauce 

2 tablespoons soy sauce 

1 clove garlic minced

1 green bell pepper, sliced

1⁄2 pounds of shrimp 

1/4 ounce toasted sesame seeds

salt, pepper, vinegar, oil


Bring a medium saucepan with salted water to a boil over high heat. Add rice and boil (like pasta!), stirring occasionally, until tender, about 22 minutes. Drain in a fine-mesh sieve. Set aside for serving.

Meanwhile, drain pineapple over a small bowl. To bowl with pineapple juice, add sweet & sour sauce, soy sauce , and 1 teaspoon vinegar; stir to combine and set aside.

Rinse shrimp and pat very dry; season with salt and pepper.

Heat 1 tablespoon oil in a medium skillet over high. Add pineapple and peppers; cook, stirring, until peppers are crisp- tender. Add shrimp and chopped garlic; cook, stirring, until shrimp are curled, pink, and cooked through. Add pineapple juice mixture; bring to a boil. Cook, stirring, until thickened and glossy.

Serve sweet & sour shrimp over rice with toasted sesame seeds sprinkled over top. Enjoy!


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