1 cup Cherry pie filling
4 teaspoons Cider vinegar
4 teaspoons Brown sugar
1/2 teaspoon Ground ginger
1/2 mediium Green pepper, cut into hntin strips
1/2 cup Sliced water chestnuts
1/2 pound Cooked medium shrimp, peeled and deveined
1 1/2 cups Hot cooked rice
In a large sauce pan, combine pie fillilng, vinegar, brown sugar and ginger. Cook over medium heat until filling is hot and bubbly.
Add the green pepper, water chestnuts and shrimp. Cook over medium heat 4-5 minutes longer or until shrimp are heated through (do not over cook).
Serve with rice.
Yield: 2 servings
Nutrition facts: 1 1/4 cups shrimp mixture with 3/4 cup rice equals 488 calories, 2g fat (1g saturated fat), 172 mg cholesterol, 201 mg sodium, 86g carbohydrate, 3g fiber, 27g protein
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