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SWEET AND SOUR SHRIMP

Makes 4 servings.
 

INGREDIENTS

• 1 21-ounce can cherry pie filling
• 3 tablespoons cider vinegar
• 3 tablespoons brown sugar
• 1 teaspoon ground ginger
• 1 green bell pepper, cut into thin strips
• 1 8-ounce can sliced water chestnuts, well drained
• 1 pound peeled and cooked shrimp, well drained
• Hot, cooked rice
 

DIRECTIONS

Combine cherry pie filling, vinegar, brown sugar and ginger in a 2-guart saucepan; mix well.

Cook over medium heat until hot and bubbly.

Add green pepper, water chestnuts and shrimp.

Cook 4 to 5 minutes, or until mixture is hot.

Do not overcook.

Serve over rice.
 

Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org/