This Sweet and Sour Shrimp recipe is perfect for Ash Wednesday since it practically prepares itself in a slow cooker.
Sweet and Sour Shrimp
1 can (16 ounces) sliced peaches in syrup, undrained
1⁄2 cup chopped green onions
1⁄2 cup chopped red bell pepper
1⁄2 cup chopped green bell pepper
1⁄2 cup chopped celery
1⁄3 cup vegetable broth
1⁄4 cup light soy sauce
2 tablespoons rice wine vinegar
2 tablespoons dark sesame oil
1 teaspoon red pepper flakes
2 tablespoons cornstarch
1⁄4 cup water
1 package (6 ounces) snow peas
1 pound cooked medium shrimp
1 cup cherry tomatoes, cut into halves
1⁄2 cup toasted walnut pieces
1. Place peaches, green onions, bell peppers, celery, broth, soy sauce, vinegar, sesame oil and pepper flakes in slow cooker. Cover; cook on LOW 3 to 4 hours or on HIGH 2 to 3 hours or until vegetables are tender. Stir well.
2. Whisk cornstarch into water in small bowl; mix into vegetable mixture. Add snow peas. Cover; cook on HIGH 15 minutes or until thickened.
3. Add shrimp, tomatoes and walnuts. Cover; cook on HIGH 4 to 5 minutes or until shrimp is hot. Serve with rice, if desired.
Recipe © 2012 Publications International, Ltd.
Photo © 2012 Publications International, Ltd.