Sweet And Sour Shrimp

• 1 (20 oz.) can pineapple chunks, drained (reserve juice)
• 3/4 c. cold water
• 1/3 c. lemon juice from concentrate
• 1/3 c. light brown sugar, firmly packed
• 3 Tbsp. cornstarch
• 3 Tbsp. soy sauce
• 1/8 tsp. ground ginger
• 1 lb. medium raw shrimp, peeled and deveined
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 medium green pepper, cut into chunks

1. In large, heavy skillet, combine reserved pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce and ginger.
2. Cook and stir over medium heat until thick and clear.
3. Add shrimp; cook 3 minutes.
4. Add remaining ingredients except rice; heat through. Serve with rice.
5. Refrigerate leftovers.
6. Yield:
7. 4 servings.

pineapple, cold water, lemon juice from concentrate, light brown sugar, cornstarch, soy sauce, ground ginger, shrimp, water chestnuts, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=798659 (may not work)