Sweet and Sour Shrimp and Wonton Crisps

From: Amy

INGREDIENTS:

1 can pineapple chunks in juice (8 oz)

1 tsp cornstarch

3 tbsp sweet chili sauce

1 tbsp low-sodium soy sauce

1/2 tsp garlic powder

cooking spray

2 tsp sesame oil

1 green pepper, chopped coarsely

1/2 medium onion, sliced

1 lb fresh shrimp, medium, peeled and deveined

Drain pineapple,reserving juice; set chunks aside. Combine reserved juice, cornstarch & next 3 ingredients; set aside.

Coat a large nonstick skillet or wok with cooking spray & add oil. Place over medium high heat until hot. Add green pepper & onion; stir fry 2-3 minutes or until crisp-tender. Add shrimp; stir fry 2-3 minutes or until shrimp turn pink.

Stir cornstarch mixture & pineapple chunks into shrimp mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Serve immediately over rice.

Baked Wonton Crisps

INGREDIENTS:

2 tsp sesame oil

2 tsp water

wonton skins (Publix has them in the produce section, in refrigerated area)

sesame seeds

salt

Combine oil & water. Brush evenly over 12 wonton skins on a baking sheet. Sprinkle with sesame seeds and salt. Bake at 400 for 5-6 minutes or until lightly browned and crisp.