Tropical Passion Sweet & Sour Shrimp

Ingredients

• 2 teaspoons canola oil, approximately
• 3 cups medium large frozen shrimp, peeled & deveined,thawed (enough for 4 servings)
• 2 cups fresh pineapple, peeled,and cut into large chunks (do not use canned!)
• 1 whole fresh papaya, peeled,halved and seeded,cut into large chunks
• 1 whole fresh mango, peeled,pit removed,and cut into chunks
• 1 1/3 cups orange juice, freshly squeezed (or you may use bottled, not from concentrate orange juice)
• 1/2 lime, juice of (approximately 2-3 tsp)
• 1/4 cup granulated sugar
• 3/4 teaspoon salt, to taste (I used the full measured amount)
• 1/4 cup white wine vinegar
• 4 teaspoons cornstarch
• 4 tablespoons fresh flat leaf parsley or cilantro, chopped,as garnish
• 4-6 cups cooked white jasmine rice, freshly cooked

Directions

1. 1

   PREPARATION: Make sure your rice is already cooking (or cooked and set to warm in an electric rice cooker).

2. 2

   Prep all of your fruits, juices, and seasonings before you begin and have them handy near the stove as this will cook quickly.

3. 3

   Whisk together the vinegar with the cornstarch until smooth and set near stove- leave whisk nearby so you can quickly rewhisk if it settles before adding.

4. 4

   Also, make sure your shrimp is peeled,& deveined and ready to go by the stove (If using raw or precooked frozen shrimp,thaw by running under cold water in a mesh strainer,tossing them with your clean hands to keep them from sticking together, until thawed- drain well and set in a bowl near the stove.) COOKING: Heat oil in a large skillet on medium high heat- you only need enough oil to keep your ingredients from sticking.

5. 5

   Add shrimp and stir fry until shrimp turns pink and is opaque- no more than 5 minutes from raw, or just 1 minute for precooked shrimp.

6. 6

   Remove from pan using a slotted spoon and set aside.

7. 7

   Add orange juice, lime juice, sugar,pineapple, papaya, and mango to the pan and stir to coat.

8. 8

   Quickly rewhisk the cornstarch mixture and add to the pan- stirring constantly.

9. 9

   Bring to a boil and cook for about 1 minute, until sauce thickens slightly, stirring constantly.

10. 10

    Return shrimp to the pan and cook 1 minute or until heated through, stirring constantly.

11. 11

    Immediately remove from the heat.

12. 12

    Serve over hot cooked rice and garnish if desired with a sprinkling of fresh herbs.

13. 13

    TIP: To make pretty rice mounds, press the hot rice into a 1 cup measuring scoop or a small custard cup- place plate on top and flip over- when you remove the mold, a nice rounded dome of rice will be on the plate.