I've often wondered how a crock pot recipe using shrimp would turn out. Today was the day that I decided to try it out and see. This recipe comes from the Rival Crock-Pot Simple 1-2-3 Slow Cooker Recipes Book. The verdict is in. We loved it and Steve will be having leftovers tomorrow.
The only changes I had to make to this recipe were to use fresh snow peas instead of frozen. Frozen ones were no where to be found in the supermarkets here in Minocqua. I also added green pepper. The recipe doesn't call for it, but I need it in a sweet and sour sauce.
Sweet and Sour Shrimp with Pineapple
3 cans (8 ounces each) pineapple chunks, drained, 1 cup juice reserved
2 packages (6 ounces each) frozen snow peas, thawed
1/4 cup cornstarch
1/3 cup sugar, plus 2 teaspoons
2 chicken bouillon cubes
2 cups boiling water
4 teaspoons soy sauce (I used low sodium)
1 teaspoon ground ginger
1 pound shrimp, peeled, deveined and cleaned
1/4 cup cider vinegar
Hot cooked rice
Drain pineapple chunks, reserving 1 cup juice. Place pineapple and snow peas in Crock-Pot slow cooker.
Combine cornstarch and sugar in medium saucepan. Dissolve bouillon cubes in water and add to saucepan. Mix in 1 cup reserved pineapple juice, soy sauce and ginger. Bring to a boil and cook for 1 minute. Pour into Crock-Pot slow cooker. Cover; cook on LOW 4-1/2 to 5-1/2 hours.
Add shrimp and vinegar. Cover; cook on LOW 30 minutes or until shrimp are done. Serve over hot rice.