I know what you’re thinking – “Shrimp? So much for Amy’s new budget.” (Or maybe the title and image conjured up thoughts of the beach and luaus, and you could care less about my budget or the recipe now.) So let me reel you back in.
As several readers suggested, I’m actually in the process of going through my freezer and pantry; trying to utilize everything I already have before I spend money on anything new. See, I already had the shrimp! I also had canned pineapple. To me, the obvious choice was to buy some bell pepper and make kabobs on the grill. The grill, however, desperately needed to be cleaned…and I did not want to clean it. Stir-fry anyone?
It’s a basic, fast, and good creation a la Amy. Really good, actually. So good that I was bummed (more like perturbed) when I reached for the one left-over container the next day, only to find it was gone. And since I don’t know when we’ll be having shrimp again, it could be grounds for divorce.
Hawaiian Shrimp Stir Fry
Prep time: 15 minutes
Cook time: 15 minutes
• 1 tablespoon vegetable oil
• 1 medium onion, cut into 1/2 inch piece
• 1 medium bell pepper (orange or red), cut into 1/2 inch pieces
• 1 pound uncooked peeled and deveined shrimp
• 2 cups fresh pineapple chunks or 1 can (20 ounce) pineapple chunks, drained
• 1 cup best quality bottled Hawaiian or Sweet & Sour Sauce*
• 3 scallions, chopped
• 2 cups white rice
Prepare rice according to package directions.
In a large nonstick pan, heat oil over high heat. Add onion and bell pepper; cook for 4 minutes, stirring frequently.
Stir in the shrimp and pineapple. Cook 3 minutes, stirring frequently. Reduce heat and stir in the sauce and scallions. Cook 1-2 minutes until the shrimp are no longer pink and the sauce is heated through.
Serve over white rice.
*The spiciness or sweetness of this dish depends on the brand of sauce you choose.