Ingredients
- 700 gr rice (hot cooked)
- 500 gr cubed (fresh)
- 500 gr unpeeled
- 325 ml orange juice
- 60 ml wine vinegar (white)
- 50 gr sugar
- 45 gr cilantro (chopped fresh)
- 16 ml vegetable oil
- 12 gr cornstarch
- 10 ml lime juice
- 3 gr salt
Peel shrimp, and devein, if desired.
Cook shrimp in oil in a nonstick skillet over medium-high heat, stirring often, 5 minutes or until shrimp turn pink. Remove from skillet; set aside.
Combine pineapple and next 5 ingredients in skillet. Combine vinegar and cornstarch, stirring until smooth; add to skillet. Bring to a boil; cook, stirring constantly, 1 minute or until thickened.
Add shrimp; reduce heat to low, and cook, stirring constantly, 1 minute or until thoroughly heated. Remove from heat; stir in cilantro. Serve over rice. Makes 6 servings.
