This is a very tasty sweet and sour shrimp recipe prepared in the crock pot.

What You Need:

1 pk (6 oz.) frozen Chinese pea pods, partially thawed
1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and reserve juice)
2 tbsp cornstarch
3 tbsp sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 tsp soy sauce
1/2 tsp ground ginger
1 pk cooked frozen medium size shrimp, thawed
2 tbsp cider vinegar
cooked rice

How To Make It:

Place pea pods and drained pineapple in a medium sized crock pot.
In a small saucepan, stir together cornstarch and sugar.
Dissolve bouillon cube in boiling water and add to the saucepan, along with the pinapple juice, soy sauce and ginger .
Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent.
Gently blend sauce into pea pods and pineapple.
Cover and cook on low setting for 4 to 6 hours.
Before serving, add thawed shrimp and vinegar, stirring carefully to avoid breaking up shrimp.
Serve over hot cooked rice.

Tips:

Makes 4 to 5 servings or about 1 1/2 quarts.