This was tasty! I messed around with the original recipe, of course, and added more veggies. This makes two servings. We had it over brown Jasmine rice, with a side of steamed Swiss chard, fresh from the garden. Swiss chard is good with a little toasted sesame oil drizzled over it, or Balsamic vinegar, or lemon juice, or... Fit the flavor to the kind of food you're cooking, and you'll never get tired of it. It's very versatile!
1/2 lb. uncooked shrimp, peeled and deveined
1 C sliced celery
1 C sliced carrot
2 green onions, sliced, with whites and greens separated
1 1/2 C pineapple chunks, fresh is better
1/3 C Teriyaki sauce
1/3 C orange juice
1 Tbs. lime juice
1 Tbs. corn starch
1-2 Tbs. oil
Mix the Teriyaki, orange juice, lime juice, and corn starch in a shallow bowl. Add shrimp and marinate for about 15 minutes in the refrigerator. Remove shrimp from marinade, set aside, reserving marinade.
Heat 1 Tbs. oil in a large skillet. Quickly saute the celery, carrot, and white parts of onions. Add pineapple and saute until pineapple begins to brown slightly. (You may wish to add a touch of sweetener to help the pineapple caramelize. One suggestion-raw sugar has a great taste with fruit.) Add more oil if needed. Then add shrimp and cook until almost done. Stir the marinade again, and add to the shrimp mixture; continue cooking another few minutes, until the sauce thickens. If you are steaming chard or another green to go along with this dish, you can steam it right on top of the shrimp while the sauce is thickening. Don't stir the greens into the shrimp mixture, just put a lid on the skillet and let them wilt down on top of everything else. Then remove the greens from the top of the skillet, and serve along side the main dish. Serve the shrimp dish over rice, sprinkled with the green parts of the onions.
