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!