Slow Cooker Sweet and Sour Shrimp

1. Place pea pods, red bell pepper and drained pineapple in slow cooker.
2. In a small saucepan, stir together cornstarch and sugar.
3. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple.
4. Cover. Cook on Low for 4 to 6 hours.
5. Peel and devein the shrimp about 45 minutes before the above is .
6. Combine garlic, ginger, oil and salt and cover shrimp.
7. Set aside to marinate for at least 30 minutes in the refrigerator.

Note: Before serving, add shrimp, scallions and vinegar, stirring carefully to avoid breaking up shrimp. Let cook for about 15 to 20 minutes before serving.

Serve over hot rice.

Happy Crocking!

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XOXO,

Jenn