Anonymous Fri Oct 07 12:00:08 2005

1 (8-ounce) can pineapple chunks in

juice, drained and juice reserved

1 (12-ounce) package frozen uncooked

peeled and deveined medium shrimp

1 tablespoon cornstarch

2 tablespoons cold water

1 clove garlic, finely chopped

1 medium onion, sliced

2 cups 1/4-inch slices zucchini

(about

1 medium)

1 tablespoon reduced-sodium soy sauce

1 teaspoon sugar

1/4 teaspoon ground ginger

2 medium tomatoes, cut into wedges

Add enough water to reserved pineapple juice to measure 1/2 cup. Rinse frozen shrimp with cold water to separate; drain. Mix cornstarch and cold water.

Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Cook shrimp, garlic, onion and zucchini in skillet about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in pineapple juice, soy sauce, sugar and ginger. Heat to boiling. Stir in cornstarch mixture. Cook and stir 10 seconds. Stir in pineapple and tomatoes; heat just until hot. 4 servings