Sweet and Sour Shrimp Stir Fry

Photo by Katie Guymon

 My best friend Britt gave me this recipe, and this is the second time I've made it. You know if it goes into the Guymon rotation, it's gotta be good. I adore this dish because it contains all of my favorite foods. The wondrous pineapple. The amazing tomato. The splendiferous snow pea. Anyway, just make it, okay?

Sweet and Sour Shrimp Stir Fry
-4 cups hot cooked rice
-1/3 cup ketchup
-3 tablespoons soy sauce (reduced sodium)
-2 tablespoons packed brown sugar
-1 tablespoons white vinegar
-4 teaspoons cornstarch
-1 20 oz. can pineapple chunks in juice, undrained
-8 oz fresh snow pea pods, trimmed, cut diagonally in half (2 cups)
-2 plum tomatoes, cut into wedges
-2 teaspoons vegetable oil
-2 garlic cloves, pressed
-12 oz. medium peeled and deveined shrimp

1. Prepare rice according to package directions. Meanwhile, combine ketchup, soy sauce, brown sugar, vinegar, and cornstarch; whisk until blended.

2. Drain pineapple, reserving juice. Measure 1/2 c. reserved pineapple juice; add to ketchup mixture and set aside. Discard any remaining juice.

3. Trim pea pods and cut diagonally in half. Cut tomatoes into wedges.

4. Heat oil over medium-high heat until hot. Add pea pods and garlic pressed into skillet. Stir fry 1 minute. Reduce heat to medium. Stir ketchup mixture and add to skillet. Bring to a boil. Cook and stir 1 minute until thickened. Add pineapple and shrimp to skillet; cook shrimp for 4 minutes. Remove from heat. Gently stir in tomatoes. Serve over rice.