Polynesian Shrimp and Pineapple

 Polynesian shrimp and pineapple

6 cups water

2 pounds unpeeled large fresh shrimp

Vegetable cooking spray

1 teaspoon butter

1 medium size green pepper, cut 1 inch cubes

1 (15¼ ounce) can pineapple chunks, undrained

2 tablespoons cornstarch

1 (10 1/2 ounce) can beef broth, undiluted

1 tablespoon soy sauce

1 teaspoon lemon juice

1 (6 ounce) pea pods

3 cups hot cooked rice

Bring water to a boil; add shrimp, and return to a boil. Reduce heat, and simmer, uncovered, 3 to 5 minutes. Drain well, and rinse shrimp with cold water; peel and devein.

Coat a large skillet with cooking spray. Add margarine, and place over medium heat until butter is melted. Add green pepper to the skillet; saute until tender. Remove pepper, and set aside. 

Drain pineapple, reserving ½ cup juice. Combine ½ cup pineapple juice, cornstarch, beef broth, soy sauce, and lemon juice in a skillet. Bring to a boil, and cook until smooth and slightly thickened, stirring constantly. 

Add shrimp, green pepper, pineapple chunks, and pea pods to sauce, cook until thoroughly heated. Serve over rice. Yield: 6 servings