Pineapple Shrimp
1 can (20 oz.) pineapple chunks
2 carrots, thinly sliced
1 Tbsp. vegetable oil
2 sweet red peppers, diced
1/4 cup orange juice
2 Tbsp. white wine vinegar
3/4 tsp. salt
1 Tbsp. cornstarch
1 Tbsp. water
2 lbs. peeled, deveined medium shrimp, sliced lengthwise
Cooked white or brown rice for serving
Drain pineapple, reserving liquid. Mix 2 Tbsp. reserved pineapple juice with carrots in a large skillet. Cover and cook over medium heat 5 minutes; add oil and diced peppers and cook another 5 minutes.
In a small bowl, mix remaining pineapple juice, orange juice, vinegar and salt; add to skillet along with pineapple chunks. Simmer 5 minutes. Mix cornstarch with water. Add to skillet along with shrimp. Cook 2 minutes or until shrimp are cooked through. Serve over rice.
Serves 4-6.
Chocolate Walnut Tart
1 pie crust
1 cup semi-sweet chocolate chips
1 cup coarsely chopped walnuts
1/4 cup salted butter
1/2 cup packed light brown sugar
3/4 cup dark corn syrup
3 large eggs, beaten
1 tsp. vanilla
Whipped cream for serving (optional)
Heat oven to 360 degrees. Place oven rack in lower 1/3 of oven. Fit piecrust in a 9-inch tart pan or pie plate. Melt butter, stir in brown sugar, corn syrup, eggs, and vanilla. Add chocolate chips and chopped walnuts. Beat until smooth. Pour into crust. Bake in heated 350 degrees oven 45 minutes. Let cool on wire rack. Serve with whipped cream, if desired.
Serves 8.
