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Name: Pineapple Walnut Shrimp
Prep time: 25 min
Cook time: 30 min
Total time: 25 min
Yield: 4
Cuisine: not set
Ingredients: 1 cup walnuts; 2 1/2 tablespoons vegetable oil; 1 pound medium shrimp shelled and deveined; 3 scallions chopped; 1 celery rib sliced; 1 medium red bell pepper cut into thin strips; 2 cloves garlic minced; 2 teaspoons fresh ginger minced; 1 8-oz can unsweetened pineapple chunks juice reserved; 2 teaspoons cornstarch

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INGREDIENTS

1 cup walnuts
2 1/2 tablespoons vegetable oil
1 pound medium shrimp ; shelled and deveined
3 scallions ; chopped
1 celery rib ; sliced
1 medium red bell pepper ; cut into thin strips
2 cloves garlic ; minced
2 teaspoons fresh ginger ; minced
1 8-oz can unsweetened pineapple chunks ; juice reserved
2 teaspoons cornstarch

INSTRUCTIONS

1. Heat wok over medium-high heat until hot. Add walnuts, reduce heat to medium, and cook, tossing constantly, until nuts are lightly toasted. Remove to a bowl and set aside.

2. In same wok, heat 1 1/2 tablespoons oil over high heat, swirling to coat sides of pan. Add shrimp and stir-fry until shrimp are pink and curled, 2-3 minutes. Remove to a plate.

3. In same wok, heat remaining 1 tablespoon oil over medium-high heat. Add scallions, celery, and bell pepper. Stir-fry until crisp-tender, 3-4 minutes. Add garlic and ginger. Cook 1 minute. Add pineapple chunks and return shrimp to wok.

4. Dissolve cornstarch in reserved pineapple juice and stir into wok. Cook over high heat, stirring, until sauce boils and thickens, 1-2 minutes. Stir in walnuts and serve.

NOTES

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Pineapple Walnut Shrimp

1 cup walnuts
2 1/2 tablespoons vegetable oil
1 pound medium shrimp shelled and deveined
3 scallions chopped
1 celery rib sliced
1 medium red bell pepper cut into thin strips
2 cloves garlic minced
2 teaspoons fresh ginger minced
1 8-oz can unsweetened pineapple chunks juice reserved
2 teaspoons cornstarch

1.  Heat wok over medium-high heat until hot.  Add walnuts, reduce heat to medium, and cook, tossing constantly, until nuts are lightly toasted.  Remove to a bowl and set aside.  
2.  In same wok, heat 1 1/2 tablespoons oil over high heat, swirling to coat sides of pan.  Add shrimp and stir-fry until shrimp are pink and curled, 2-3 minutes. Remove to a plate.
3.  In same wok, heat remaining 1 tablespoon oil over medium-high heat.  Add scallions, celery, and bell pepper.  Stir-fry until crisp-tender, 3-4 minutes.  Add garlic and ginger.  Cook 1 minute.  Add pineapple chunks and return shrimp to wok.
4.  Dissolve cornstarch in reserved pineapple juice and stir into wok.  Cook over high heat, stirring, until sauce boils and thickens, 1-2 minutes.  Stir in walnuts and serve.

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Nutrition

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Serving Size: 1 Serving (262g)
Recipe Makes: 4 Servings

Calories: 419
Calories from Fat: 243 (58%)

Amt Per Serving		% DV

	Total Fat 27g	36 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 13.6g
Cholesterol 172.4mg		53 %
Sodium 180.6mg		6 %
Potassium 568mg		15 %
Total Carbohydrate 16g		5 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 11.9g
Protein 31.6g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 419

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