Sweet-And-Sour Shrimp

• 2 pounds unpeeled medium-size fresh shrimp
• 1 (20-ounce) can unsweetened pineapple chunks
• 3/4 cup unsweetened pineapple juice
• 1/4 cup firmly packed brown sugar
• 1/4 cup white wine vinegar
• 2 tablespoons cornstarch
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons reduced-calorie ketchup
• 1 tablespoon low-sodium Worcestershire sauce
• 1 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon curry powder
• Vegetable cooking spray
• 1 cup thinly sliced carrot
• 1 small sweet red pepper, cut into very thin strips
• 3 cups cooked long-grain rice (cooked without salt or fat)

1. Peel and devein shrimp; set aside.
2. Drain pineapple, reserving juice; set pineapple chunks aside. Combine reserved juice, 3/4 cup unsweetened pineapple juice, and next 9 ingredients in a large nonstick skillet, stirring well. Bring to a boil; reduce heat to medium, and cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Transfer mixture to a bowl; set aside, and keep warm. Wipe skillet dry with paper towels.
3. Coat skillet with cooking spray; place over medium-high heat until hot. Add carrot and red pepper; saute 4 minutes. Add shrimp; saute 3 minutes or until shrimp turn pink. Add pineapple chunks and pineapple juice mixture to shrimp mixture; cook until thoroughly heated, stirring often. Serve over rice.

shrimp, pineapple, pineapple juice, brown sugar, white wine vinegar, cornstarch, soy sauce, ketchup, worcestershire sauce, ground ginger, garlic, curry powder, vegetable cooking spray, carrot, sweet red pepper, rice

Taken from www.myrecipes.com/recipe/sweet-and-sour-shrimp-0 (may not work)