Sweet 'N Sour Shrimp - cooking recipe

Ingredients

1 lb. cooked, peeled and deveined shrimp
1 medium onion, thinly sliced
1 small green pepper, cut into 1-inch squares
1/4 c. melted margarine or cooking oil
2 (8 1/4 oz. each) cans pineapple chunks (in heavy syrup)
1/2 c. white vinegar
1/4 c. sugar
2 Tbsp. cornstarch
1 Tbsp. soy sauce
1/2 tsp. dry mustard
1/4 tsp. salt
2/3 c. cherry tomato halves or thin tomato wedges
3 c. hot, cooked rice
1/2 c. toasted, slivered almonds

Preparation

Cut large shrimp in half. Cook onion and green pepper in margarine until tender, but not brown.
Drain pineapple and reserve syrup. Combine pineapple syrup, vinegar, sugar, cornstarch, soy sauce, dry mustard and salt. Shake together until well blended.
Add to cooked vegetables. Cook, stirring constantly, until thick and clear. Gently stir in pineapple chunks, cherry tomatoes and shrimp.
Heat thoroughly.
Combine cooked rice and almonds. Serve sweet and sour mixture over almond rice.
Makes 6 servings.