Sweet and Sour Shrimp Pockets

Are you stuck in a cooking rut? So often, we get stuck making the same recipes, or even the same kinds of meals. Last weekend, we whipped up these Sweet and Sour Shrimp Pockets for a fun meal. Now of course, you can serve this meal without the pockets, maybe over a bed of rice, but I think jazzing up your meal with something different is always fun.

I remember a time when shrimp was only available to those that could afford it, however now it is so plentiful in the store that many people dine on it regularly. We bought a whole bag of shrimp at Walmart for $4.88. And especially during Lent, many are looking for a new recipe to enjoy.

We love anything grilled and while the Winter months tend to limit our opportunities, any chance we get to eat from the grill is a delight. I had already purchased the cooked shrimp for this recipe but next time we’ll definitely be grilling the shrimp along with the fresh pineapple.

With simple ingredients that you have in your pantry, including a packet of Sun-Bird Sweet and Sour Seasoning, this meal was ready in a flash! Don’t limit yourself to just Shrimp, you could also use chicken or pork with this recipe.

Sweet and Sour Shrimp Pockets

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• Total Time: 22 minutes

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Description

Recipe from PocketChangeGourmet.com

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Ingredients

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• 13 ounces 41-60 cooked frozen shrimp
• 1 packet Sun-Bird Sweet & Sour Seasoning Mix
• 1/2 green bell pepper, julienned
• 3 large carrots, julienned
• 1/4 cup + 1 tablespoon corn starch
• 1 3/4 cups water
• 2 tablespoon soy sauce
• 2 tablespoon cooking oil
• 1/4 cup sugar
• 1/4 cup catsup
• 1 1/2 cups grilled fresh pineapple, chunked
• 1 package of bread pockets

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Instructions

1. In a large bowl mix together 1/4 cup of corn starch, 1/4 cup water and 2 tablespoon soy sauce and add shrimp.
2. Let them marinade for 5 minutes and remove.
3. Heat oil in a skillet or wok over medium high heat.
4. Stir fry shrimp to brown, remove from pan and set aside.
5. Add carrots and green bell peppers and stir fry until just tender.
6. Combine 1 tablespoon corn starch, sugar, catsup and 1 1/2 cups water, stir well and add to pan.
7. Cook until it starts to thicken.
8. Add shrimp and grilled pineapple and heat through.

• Prep Time: 10 minutes
• Cook Time: 12 minutes

Visit Sun-Bird Seasoning to find a store near you

Disclosure: I’m a Guenther/Sun-Bird Blogger Advocate and this is a sponsored post. These opinions are all my own and have in no way been influenced by another person.

Linking to… Food Friday, Weekend Wrap-up, Saturday Night Special, Fun Stuff Friday, The Weekly Round-up, Saturday Seven, Ingredinet Spotlight

Chef