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SEAFOOD RECIPESSHRIMP Recipes pg 3 >  Sweet and Sour Shrimp


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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 -

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