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Quick Fix: Sweet-and-sour shrimp with rice

MCT
Tangy sweet and sour shrimp over rice and peas is an easy dish.

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Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: 1 bag frozen chopped or diced onion, 1 bag frozen chopped or diced green bell pepper, 1 small bag peas, 3/4 pound peeled shrimp, 1 bottle low-salt sweet and sour sauce and one container fresh pineapple cubes.

Staples: Canola oil, long-grain white rice, salt and black peppercorns.

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By Linda Gassenheimer
Tuesday, March 26, 2013, 9:00 p.m.
 

Tangy sweet and sour shrimp over rice is an easy dish. It's based on prepared ingredients that can be assembled in minutes at home. Best of all, there's no chopping and peeling, which means no fuss or mess.

Here are a few ingredients that are worth keeping on hand for a quick meal: frozen peeled, deveined shrimp, sweet-sour sauce, frozen chopped onion and sweet bell pepper.

Use the 10-minute rice recipe given, or buy quick-cooking rice and follow the package directions.

When choosing the wine, this shrimp dish would be nicely matched by a tangy, sweet-and-sour gewürztraminer.

Linda Gassenheimer is a food writer for the Miami Herald. Write to her in care of Living, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA, 15212, or email tribliving@tribweb.com.

Sweet and Sour Shrimp

1 teaspoon canola oil

1 cup frozen diced onion

1 cup frozen diced sweet green bell pepper

¾ pound peeled shrimp

1 cup low-salt, bottled sweet-and-sour sauce

1 cup fresh pineapple cubes

Salt and freshly ground black pepper, to taste

Heat a wok or nonstick skillet over high heat and add the oil. When the oil begins smoking, add the onion and green pepper. Stir-fry for 2 minutes or until golden, not brown. Remove the vegetables to a bowl.

Add the shrimp to the wok, stir-fry for 1 minute. Remove the shrimp to the bowl with the vegetables. Add the sauce and pineapple to the wok and immediately return the vegetables and shrimp. Toss for 30 seconds. Season with salt and pepper. Serve over the rice and peas.

Makes 2 servings.

Nutrition information per serving: 495 calories, 6 grams fat (1 gram saturated), 258 milligrams cholesterol, 37 grams protein, 76 grams carbohydrates, 4 grams dietary fiber, 778 milligrams sodium

Quick Rice and Peas

Water

½ cup long-grain white rice

1 cup frozen peas

2 teaspoons canola oil

Salt and freshly ground black pepper, to taste

Bring a large pot with 2 to 3 quarts of water to a boil. Add the rice and boil, uncovered, for about 8 minutes. Add the peas and continue to boil for 2 minutes.

Test a grain; the rice should be cooked through, but not soft. Drain the rice and place it in a bowl. Mix in the oil, and season with salt and pepper.

Makes 2 servings.

Nutrition information per serving: 264 calories, 5 grams fat (1 gram saturated), 0 cholesterol, 7 grams protein, 47 grams carbohydrates, 4 grams dietary fiber, 83 milligrams sodium

Hints:

Your wok or skillet should be very hot so the shrimp will be crisp, not steamed. I add the ingredients in three stages to make sure the pan stays hot while stir-frying.

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