Main dishes

Pineapple Mango Shrimp

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)

Tbsp. KRAFT Zesty Italian Dressing

cups pineapple chunks

cup mango chunks

1/2

cup lemon juice

1/4

cup KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix

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.