This is a very quick and easy dish to make. Sometimes, I am relieved when something is fast. So many of the recipes on this journey have been all day or at the very least, several hours of cooking time. This recipe took about twenty minutes.
I did not use cooked shrimp. In my opinion, using cooked shrimp would have caused it to be overcooked and have a rubbery taste and feel. So, I used raw, deveined and shelled shrimp. For some reason I left the tails on. I do not recommend this. It’s a pain when you eat the dish to have to remove the tails.
The sauce is sweet and thick. It really clings to the the other ingredients.
The vegetables stay fairly crisp. If you wanted them softer you could sauté them a bit longer before adding the shrimp.
I served the dish with noodles. I think the noodles were nice as they helped soak up some of the sauce.
SWEET PUNGENT SHRIMPS
1 Pound Cooked Shrimps, Shelled and Deveined
1/4 Cup Brown Sugar
2 Tablespoons Cornstarch
1/2 Teaspoon Salt
1/4 Cup Vinegar
1 Tablespoon Soy Sauce
1 Can Pineapple Chunks and Juice
1 Green Pepper, Cut Into Thin Strips
2 Onions, Sliced Into Rings
Mix brown sugar with cornstarch and salt in a heavy saucepan. Stir in vinegar, soy sauce, pineapple juice and cook to a smooth sauce, stirring constantly. Add green pepper, onions and pineapple chunks. Cook 2 to 3 minutes. Remove from heat and add shrimps. Let stand 10 minutes. Bring to the boiling point just before serving over hot rice or chow mien noodles.
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