Shrimp and Zucchini

Cuisine: Asian

Category: seafood

Servings: 4


1 (8-ounce) can pineapple chunks in
juice, drained and juice reserved
1 (12-ounce) package frozen uncooked
peeled and deveined medium shrimp
1 tablespoon cornstarch
2 tablespoons cold water
1 clove garlic, finely chopped
1 medium onion, sliced
2 cups 1/4-inch slices zucchini
1 medium)
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon ground ginger
2 medium tomatoes, cut into wedges


Add enough water to reserved pineapple juice to measure 1/2 cup. Rinse frozen shrimp with cold water to separate; drain. Mix cornstarch and cold water. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Cook shrimp, garlic, onion and zucchini in skillet about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in pineapple juice, soy sauce, sugar and ginger. Heat to boiling. Stir in cornstarch mixture. Cook and stir 10 seconds. Stir in pineapple and tomatoes; heat just until hot. 4 servings

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