Pineapple Shrimp Next saut� onion cut into thin strips, celery cut diagonally, and water chestnuts sliced lengthwise in 2 Tbsp oil for 5 minutes. Remove and set aside. In remaining oil saut� the dredged shrimp pieces. Keep stirring until brown on all sides (about 10 minutes). Add the saut�ed vegetables, 4 slices of pineapple cut into wedges plus pineapple juice mixed with sauce from dredging, and simmer until thoroughly heated. Serve over bed of steamed rice |
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