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Main dishes

Pineapple Mango Shrimp

Pineapple Mango Shrimp recipe
photo by:kraft
I cooked this for my husband, He loved it an it was very romantic,It was easy to prepare an was very good...If you are planning something special you should try this....
posted by
wjoann02
on 8/13/2009
time
prep:
10 min
total:
2 hr 22 min
servings
total:
Makes 12 servings, 1/2 cup each.
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What You Need

2-1/2
lb.  cleaned raw large shrimp (21 to 30 count)
1
Tbsp.  KRAFT Zesty Italian Dressing
2
cups  pineapple chunks
1
cup  mango chunks
1/2
cup  lemon juice
1/4
cup  KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix
1
Tbsp.  cornstarch
1/4
cup  water

Make It

MIX cornstarch with water to form a paste; set aside. Cook and stir shrimp in dressing in large skillet on medium heat 3 minutes. Remove shrimp from skillet; set aside.

ADD pineapple, mango, lemon juice and drink mix to skillet; stir until well blended. Stir in cornstarch mixture. Bring to boil. Reduce heat to medium. Add shrimp; cook 2 minutes or until shrimp turn pink. Place in large bowl; cover.

REFRIGERATE at least 2 hours or until chilled. Serve over torn mixed salad greens or spooned into a decorative glass.

Kraft Kitchens Tips

Special Extra
Sprinkle with chopped fresh cilantro before serving.
How to Devein Raw Shrimp
To devein raw shrimp, first remove the outer shell. Then make a lengthwise shallow cut on the outer curve of the shrimp to expose the black vein. Loosen the vein with the tip of a sharp knife, then pull with your fingers to remove.
Shrimp Sizes
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.
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