Sweet and sour sauces are always delicious, and this recipe for Crock Pot Sweet and Sour Shrimp is guaranteed to be a family favourite in no time. A great twist on a classic recipe, this is just perfect.

Ingredients

1 package frozen Chinese pea pods, partially thawed

1 can  juice-pack pineapple chunks or tidbits (drain and reserve juice)

2 Tablespoons cornstarch

3 Tablespoons sugar

1 chicken bouillon cube

1 cup boiling water

1/2 cup reserved pineapple juice

2 teaspoons soy sauce

1/2 teaspoon ground ginger

500g shrimp, rinsed & drained

2 Tablespoons cider vinegar

Fluffy rice

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Procedure

- Place pea pods and drained pineapple in Crock-Pot.

- In a small saucepan, stir together cornstarch and sugar.

- Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan.

- Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent.

- Gently blend sauce into pea pods and pineapple.

- Cover and cook on Low setting for 4 to 6 hours.

- Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.

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