Sweet and Sour Shrimp (OR Chicken)

This is one of my own recipe creations.  It's super easy and good enough to serve to company.

Serve with delicious nutty brown rice.

Don't skimp on the ingredients for the sauce, it gives a great sweet and sour flavor.

PointsPlus Value per serving:    6
Serves:   4


Sauce:
1/2 C very finely chopped sweet vidalia onion
1 clove finely chopped garlic
2 TBSP rice wine vinegar
1 TBSP lemon juice - bottled is fine
1/8 C ketchup
2 TBSP honey
1/8 C reduced sodium soy sauce
1/2 C cubed pineapple (about 2 slices cut into about 1/2 to 3/4" cubes)
1/2 C cucumber skins cut into matchstick sized strips (or 1/2" cubes of cucumber if you don't want to waste the "meat")
1/2 C water

Sweat the onions in one spray of olive oil spray until softened - about 2 minutes, add a little water if necessary to prevent burning.  Add the garlic and vinegar and cook for 1 minute.  Now add the lemon juice, ketchup, honey, soy sauce, pineapple, cucumber strips and water.  Cook for a further 5 minutes on a low heat and set aside to keep warm.

Dinner:
1/2 C sliced scallions, white and green part
1 C sweet red pepper, cut into strips
1 C carrot strips or baby carrots cut into quarters lengthwise
2 C broccoli spears (sub with asparagus cut into 2" strips if you prefer)
1 pound shelled and deveined shrimp (or 1 pound chicken breast cut into 3/4" cubes)

~ Start by steaming the carrots and broccoli for 2 or 3 minutes to soften them a little and set aside.
~ Spray a wok (or large saute pan) with 3 sprays of olive oil spray, add the scallions and red peppers and cook on high heat till soft - they are okay if they brown a little, but don't let them burn - add a little water if they start sticking.
~ Add all the carrots, broccoli and shrimp and cook until the shrimp has JUST turned pink, allow "carry-over cooking" to ensure that they're fully cooked but not rubbery so remove from the heat as soon as all the shrimp have turned pink.
~ Turn into your serving dish, pour the sauce over the shrimp and veggies and serve immediately.

If you sub the chicken for the shrimp,  cut the chicken into 3/4" cubes and make sure the chicken is fully cooked (i.e. don't rely on carry-over cooking).

That's it for this week - let me know how it turns out for you - photo's are always nice!


Look in the "Survival Guide Tab" for Sandwich Making Tips!


See you back here of Sunday for the next installment of The Slender Segment