Sweet ‘N Sour Shrimp

• 1/4 cup sugar
• 1/4 cup butter
• 1/2 cup vinegar
• 1 Tbsp. soy sauce
• 3 cups cooked rice
• 2 Tbsp. cornstarch
• 1/2 tsp. dry mustard
• 1 medium onion, chopped
• 1 cup cherry tomato halves
• 1 small green pepper, chopped
• 2 (8 oz) cans pineapple chunks
• 1/2 cup toasted, slivered almonds
• 1 lb. shrimp, cooked and peeled (call ahead and we can do this for you)

Directions:

Cut shrimp in half. Cook onion and green pepper in margarine until tender. Drain pineapple and reserve juice. Combine juice with vinegar, sugar, cornstarch, soy sauce, dry mustard. Shake together until well blended. Add to cooked vegetables. Cook, stirring constantly, until thick and clear. Gently stir in pineapple chunks, cherry tomatoes, and shrimp and heat thoroughly. Combine cooked rice and almonds. Serve shrimp mixture over rice mixture.