Sweet & Sour Shrimp

This is Dave's go to Chinese take-out meal. He always orders this and I always get Sesame Chicken but have been trying Lo Mein more often. Our favorite little Chinese Restaurant is Henry's China Gourmet. I have a hard time ordering Sesame Chicken for other places because I really like his. Its not too "fried" and the chicken is always white meat. Sometimes you get nasty brown chewy chicken and its just gross. It has a nice spice and a great sauce. Hmm, somehow I have gone off on a tangent on a different recipe here. Back to the Sweet and Sour Shrimp! I've been wanting to make this at home for a long time. Since the Shrimp is typically fried this has never happened. I finally found a few recipes that didn't involve deep frying anything. Much healthier on our hearts and I just don't like to fry in our house. I really worry about a grease fire. This dish is comparable but just on a different level. We really enjoyed it and will be making it again to satisfy our take-out urge! Our camera was out of batteries when I made this and I really wanted to get a picture of the beautiful orangish sauce. It really would have been a lovely picture. Oh well, when we make it again I'll post a picture.

Sweet & Sour Shrimp

1.5 C rice
3 C water
3 T cornstarch, divided
10-14 peeled shrimp
1/4 C fat-free, less-sodium chicken broth
1/4 C low-sodium soy sauce
2 T brown sugar
3 T white vinegar
1 T chile paste
1 T ketchup
2 t sesame oil
2 t canola oil
1 C onion, large dice
1/2 C red bell pepper, chopped
1 T ground fresh ginger
1/2 C pineapple chunks

Cook rice according to package directions. Combine 2 tablespoon cornstarch, and shrimp in a bowl and stir to coat. Combine remaining 1 tablespoon cornstarch, broth, soy sauce, sugar, vinegar, chile paste and ketchup and whisk to dissolve sugar and cornstarch. Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; sauté 3 minutes. Remove shrimp to a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 5 minutes. Add shrimp cook 1 minute. Add broth mixture to pan; cook 2 minutes. Serve over rice.

inspired by this Cooking Light recipe