Sweet And Sour Shrimp Casserole (Microwave)

• 1 lb medium shrimp (peeled and deveined)
• 1 medium onion, halved lengthwise and sliced
• 1 tablespoon cooking oil
• 1/3 cup brown sugar (packed)
• 3 tablespoons cornstarch
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 (15 1/4 ounce) can pineapple chunks (juice pack)
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1 medium green sweet pepper, cut into strips
• 1 (8 ounce) can sliced water chestnuts, drained
• 3 cups cooked rice (hot)

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.
2. In a 2-quart microwave-safe casserole, combine onion and oil. Cover and microwave on 100% power (high) for 2 minutes. Add shrimp; cover and cook on high for 2 to 3 minutes more or until shrimp turn opaque, stirring once. Drain shrimp and onion in a colander; set aside.
3. In the same casserole, combine brown sugar, cornstarch, ginger, and black pepper. Stir in undrained pineapple, soy sauce, and vinegar. Cook, uncovered, on high for 5 to 6 minutes or until thickened and bubbly, stirring after every minute.
4. Stir in sweet pepper. Cook, uncovered, on high for 1 minute. Stir in shrimp mixture and water chestnuts. Cook, uncovered, on high for 30 to 45 seconds more or until heated through, stirring once. Serve with hot cooked rice.

shrimp, onion, cooking oil, brown sugar, cornstarch, ground ginger, ground black pepper, pineapple, soy sauce, vinegar, green sweet pepper, water chestnuts, rice

Taken from www.food.com/recipe/sweet-and-sour-shrimp-casserole-microwave-256549 (may not work)