Sweet and Sour Shrimp

Makes: 2 servings

  • 1 teaspoon canola oil
  • 1 cup frozen diced onion
  • 1 cup frozen diced green bell pepper
  • 3/4 pound peeled shrimp
  • 1 cup low-salt, bottled sweet and sour sauce
  • 1 cup fresh pineapple cubes
  • Salt and freshly ground black pepper

Heat a wok or nonstick skillet over high heat and add oil. When the oil begins smoking, add onion and green pepper. Stir-fry 2 minutes or until golden, not brown. Remove vegetables to bowl. Add shrimp to wok, stir-fry 1 minute.

Remove to bowl with vegetables. Add sauce and pineapple to wok and immediately return vegetables and shrimp. Toss 30 seconds. Add salt and pepper to taste. Serve over rice and peas.

Per serving: 495 calories (10 percent from fat), 5.8 g fat (0.8 g saturated, 1.9 g monounsaturated), 258 mg cholesterol, 36.7 g protein, 75.6 g carbohydrates, 3.7 g fiber, 778 mg sodium.