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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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