Sweet-And-Sour Shrimp With Onion And Red Pepper

• 1 pound unpeeled, medium-size fresh shrimp
• 1 tablespoon dry sherry
• 6 teaspoons cornstarch, divided
• 3 teaspoons vegetable oil, divided
• 4 thin slices fresh ginger
• 4 green onions, cut into 1-inch pieces
• 2 garlic cloves, minced
• 1 small red bell pepper, cut into thin strips
• 1 (6-ounce) can unsweetened pineapple juice
• 1 tablespoon cider vinegar
• 1 tablespoon lite soy sauce
• 1 tablespoon orange juice concentrate, thawed
• 2 tablespoons water
• 2 cups hot cooked jasmine rice

1. Peel shrimp, and devein, if desired.
2. Whisk together sherry and 2 teaspoons cornstarch in a medium bowl; add shrimp, coating well. Chill 30 minutes, turning occasionally.
3. Heat 2 teaspoons vegetable oil in a large nonstick skillet or wok at medium-high 2 minutes. Add ginger and next 3 ingredients; cook 1 minute or until tender. Remove vegetables from skillet; discard ginger.
4. Remove shrimp from marinade, discarding marinade.
5. Heat remaining 1 teaspoon vegetable oil in skillet; add shrimp, and cook, stirring often, 2 minutes or until shrimp turn pink. Return vegetables to skillet; stir in pineapple juice and next 3 ingredients.
6. Stir together 2 tablespoons water and remaining 4 teaspoons cornstarch; add to shrimp mixture. Bring to a boil; cook, stirring constantly, 1 minute or until thickened. Serve over rice. Prep: 40 min., Chill: 30 min., Cook: 6 min.
7. *Most of the cholesterol comes from shrimp. But they're also low in saturated fat, which makes them a nutritious, heart-healthy choice.

shrimp, sherry, cornstarch, vegetable oil, thin slices fresh ginger, green onions, garlic, red bell pepper, pineapple juice, cider vinegar, soy sauce, orange juice concentrate, water, jasmine rice

Taken from www.myrecipes.com/recipe/sweet-and-sour-shrimp-with-onion-red-pepper (may not work)