Sweet & Sour Shrimp with Oranges
Makes 4 servings
1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
3/4 cup ketchup (no salt added)
Grated peel and juice of 1/2 Sunkist lemon
1 tablespoon cornstarch
3 tablespoons brown sugar
1/2 cup fresh squeezed orange juice
1/4 teaspoon ground ginger or 2 teaspoons fresh grated gingerroot
3 Sunkist oranges, peeled, cut into bite-size pieces
20 small to medium cooked shrimp, with tails and shells removed (about 7 ounces)
3 cups cooked rice (no salt added)
Chopped cilantro or parsley
In large non-stick skillet, sprayed with no-stick cooking spray, cook onion and green pepper over medium-high heat until tender but not browned. Add ketchup, lemon peel and juice. Blend cornstarch and sugar with orange juice and ginger; add to sauce. Cook, stirring until thickened. Add orange pieces and shrimp, heat. Serve over hot cooked rice. Sprinkle with chopped cilantro.
Serve with lemon wedges, if desired.