Pineapple Shrimp - cooking recipe

Ingredients

3/4 lb uncooked medium shrimp, in shells
8 ounces pineapple chunks in juice, drained and juice reserved
1 tablespoon cornstarch
2 tablespoons cold water
1 garlic clove, finely chopped
1 medium onion, sliced
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1 tablespoon reduced sodium soy sauce
1 teaspoon sugar
1/4 teaspoon ground ginger
2 medium tomatoes or 2 medium roma tomatoes, cut into wedges
hot cooked rice, if desired

Preparation

Peel shrimp. Make a shallow cut lenghtwise down back of shrimp; wash out vein.
Add enough water to reserved pineapple juice to measure 1/2 cup.
Mix cornstarch and cold water.
Spray 10-inch nonstick skillet or wok with nonstick cooking spray; heat over medium-high heat.
Add shrimp, garlic, onion and zucchini; stir-fry about 3 minutes or until shrimp are pink and vegies are crisp-tender.
Stir in pineapple juice, soy sauce, sugar and ginger.
Heat to boiling.
Stir in cornstarch mixture.
Cook and stir about 10 seconds or until thickened.
Stir in pineapple and tomatoes; heat just until hot.
Serve with rice.