1 can (15.5 oz) pineapple chunks in syrup
1 tbsp vegetable oil
1/2 red bell pepper, cut in thin strips
1 pound shrimp, shelled and deveined
1/4 tsp to 1/2 tsp crushed red pepper flakes, or hot pepper sauce
1 can (14.5 oz) S & W Cut Green Beans, drained
1 cup sweet and sour sauce
Drain pineapple, reserving 2 tablespoons syrup. In 10 to 12 inch wok or skillet, heat oil over medium heat.
Add red bell pepper; stir-fry 2 minutes. Add shrimp, reserved syrup and red pepper flakes. Stir-fry 2 minutes.
Add green beans, pineapple and sauce. Reduce heat and cook 2 more minutes or until heated through and shrimp are opaque. DO NOT OVERCOOK SHRIMP. Serve over hot cooked rice, if desired.
[Paul Bray, Anita's husband was a past Herron Island Board president.]