Sweet’N Sour Shrimp

1 lb. cooked shrimp
1 1/2 C. apple juice
1/2 C. vinegar
1/3 C. sugar
1/4 C. catsup
2 T. oil
1 T. soy sauce
1/4 tsp. salt
1/2 C. carrots
1/2 C. cubed green pepper
1/4 C. sliced green onions and tops
2 T. cornstarch
1/4 C. apple juice
2 C. hot cooked rice
1/2 C. toasted, slivered blanched almonds

Combine apple juice, vinegar, sugar, catsup, oil, soy sauce and salt; bring to boiling point. Add carrots and simmer 15 minutes. Add green pepper and onion and cook 5 minutes longer. Dissolve cornstarch in apple juice. Add gradually to hot sauce and cook until thickened, stirring constantly. Add shrimp; heat. Add almonds to rice. Serve shrimp sauce over rice.

Serves 6.