Sweet & Slightly Sour Shrimp

• 2 cups instant brown rice (about 4 cups cooked)
• 1 (8 ounce) can pineapple tidbits or 1 (8 ounce) can pineapple chunks in juice
• 13 cup water or 13 cup all-natural chicken broth
• 13 cup light teriyaki sauce
• 2 tablespoons white wine vinegar or 2 tablespoons rice vinegar
• 2 tablespoons peanut butter (optional)
• 2 tablespoons cornstarch
• 1 tablespoon canola oil
• 1 (16 ounce) bag frozen asian-style vegetables, thawed
• 12 teaspoon ground ginger or 1 teaspoon bottled minced gingerroot
• 1 lb medium cooked shrimp

1. Cook the rice according to package directions.
2. Set aside.
3. Drain the juice from the pineapple into a bowl.
4. Add the water, teriyaki, vinegar, peanut butter as desired, and cornstarch and whisk until well blended.
5. Set aside.
6. Heat the oil in a large nonstick skillet or wok over high heat, add the vegetables and ginger, and stir-fry 3 minutes.
7. Add the shrimp and pineapple and cook, stirring frequently, until heated through, 1 to 2 minutes.
8. Re-whisk the pineapple juice mixture and add to the skillet.
9. Bring to a simmer, stirring constantly.
10. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes.
11. Serve over rice.
12. Find more shrimp recipes by visiting www.eatshrimp.com!

instant brown rice, pineapple, water, teriyaki sauce, white wine vinegar, peanut butter, cornstarch, canola oil, vegetables, ground ginger, shrimp

Taken from www.food.com/recipe/sweet-slightly-sour-shrimp-220339 (may not work)