Recipe: Sweet and Sour Shrimp (2 1/2 quart crock pot)

SWEET AND SOUR SHRIMP
For 2 1/2 quart crock pot

1 package (6 ounces) frozen Chinese pea pods, partially thawed
1 can (13 ounces) juice-pack pineapple chunks or tidbits (drain and reserve juice)
2 tablespoons cornstarch
3 tablespoons sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 cans (4 1/2 ounces each) shrimp, rinsed and drained
2 tablespoons cider vinegar
hot cooked rice (to serve)

Place pea pods and drained pineapple in stoneware.

In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent.

Gently blend sauce into pea pods and pineapple.

Cover and cook on LOW for 5 to 6 hours.

Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp.

Serve over hot rice.

Source: Rival 2 1/2 quart Slow Cooker Manual