SWEET AND SOUR SHRIMP
Makes 4 servings.
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
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/
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