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Salvador Shrimp In Fruit Sauce`

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, C
MineralsNatrium, Fluorine, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Unpeeled large - fresh shrimp

  2. 1 tablespoon 15ml Vegetable oil

  3. 2 cups 474ml Cubed fresh or canned pineapple

  4. 2 cups 474ml Peeled - cubed papaya

  5. 1 1/3 cups 315ml Orange juice

  6. 1/4 cup 49g / 1.7oz Sugar

  7. 1 teaspoon 5ml Salt

  8. 2 teaspoons 10ml Lime juice

  9. 1/4 cup 59ml White wine vinegar

  10. 4 teaspoons 20ml Cornstarch

  11. 1/3 cup 5 1/3g / 1/5oz Chopped fresh cilantro

  12. 6 cups 960g / 33oz Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Peel shrimp, and devein, if desired.

  2. Cook shrimp in oil in a nonstick skillet over medium-high heat, stirring often, 5 minutes or until shrimp turn pink. Remove from skillet; set aside.

  3. Combine pineapple and next 5 ingredients in skillet. Combine vinegar and cornstarch, stirring until smooth; add to skillet. Bring to a boil; cook, stirring constantly, 1 minute or until thickened.

  4. Add shrimp; reduce heat to low, and cook, stirring constantly, 1 minute or until thoroughly heated. Remove from heat; stir in cilantro. Serve over rice.

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