Preparation Time: 5 minutes
Cook Time: 12 minutes
Makes 4 main-dish servings

1 cup quick-cooking brown rice
2 teaspoons vegetable oil
1 bag (16 ounces) fresh mixed cut
vegetables (broccoli, carrot, snap pea
and celery blend)
1/3 cup bottled stir-fry sauce
2 teaspoons cornstarch
1 pound frozen raw shelled and
deveined large shrimp
1 can (8 ounces) pineapple chunks in
juice

1. Prepare rice as label directs.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add vegetables and cook, stirring constantly, until evenly coated with oil. Cover skillet and cook 3 to 4 minutes longer or until vegetables are tender-crisp, stirring occasionally.
3. In 1-cup liquid measure, combine stir-fry sauce and cornstarch until well mixed. Add shrimp, pineapple with its juice, and stir-frysauce mixture to vegetables in skillet, and cook 4 to 5 minutes or just until shrimp turn opaque throughout, stirring occasionally.
4. To serve, spoon rice onto 4 dinner plates; top with shrimp mixture.

Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960