Sweet and sour cherries & shrimp
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Green pepper, cut in strips |
| 1½ | pounds | Red tart or dark sweet cherries, pitted |
| 1 | can | Water chestnuts |
| 1½ | pounds | (To 3 lb) shrimp, cooked |
| 3½ | cup | Rice, cooked |
| 2¼ | cup | Cherry juice and water |
| ⅓ | cup | Cider vinegar |
| 3 | teaspoons | Ground ginger |
| ¾ | teaspoon | Salt |
| 3 | tablespoons | Cornstarch |
| 4 | tablespoons | Sugar, using sweet cherries OR- |
| 1 | cup | (And 1 tbsp) using tart |
Directions
PENN CHERRY GROWERS
SWEET AND SOUR SAUCE
Drain canned cherries. Add cherry juice and water and blend well with rest of the sauce ingredients. Cook, stirring constantly, until sauce thickens. Add green pepper and cook a few minutes, then add water chestnuts, cherries, and cooked shrimp. Heat until warm. Cook rice according to package direction. Serve over rice. Yields: nine servings.
From: Lancaster Farming Shared By: Pat Stockett From: Pat Stockett Date: 06-14-95 (159) Fido: Cooking
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