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Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 stalks celery, cut on a 1/2 inch bias
- 2 tbs butter
- 1/4 cup sugar
- 3 tbs cornstarch
- 1 tsp paprika
- 2 tsp fresh ginger, grated
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 2 cups pineapple chunks, with juice
- 1 green pepper cut into strips
- 1 large tomato, cut into small pieces
- In a large skillet or wok, saute the onions and celery in butter until tender.
- Stir in sugar, cornstarch, paprika and ginger.
- Add soy sauce, vinegar, pineapple and shrimp, mix well.
- Heat to boiling then reduce heat and simmer covered for about 7 minutes, stirring occasionally, or until the shrimp is cooked through.
- Add green pepper and continue cooking about 3 minutes.
- Stir in tomato and heat through.
- Serve with white rice.
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