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Cherry pie filling gives this dish its signature bright red color. Ginger, vinegar and brown sugar cut the sweetness to make this a savory Asian dish.

Microwave Sweet-and-Sour Shrimp

1 (21-ounce) can cherry pie filling
3 tablespoons cider vinegar
3 tablespoons packed brown sugar
1 teaspoon grated fresh gingerroot
1 pound shrimp, peeled and deveined
1 green bell pepper, seeded and sliced
1 (8-ounce) can sliced water chestnuts, drained

Hot cooked rice for accompaniment

1. In a microwave-safe bowl, combine pie filling, vinegar, brown sugar and ginger; mix well. Stir in shrimp, bell pepper and water chestnuts. Cover and microwave on HIGH for 4 to 5 minutes, stirring twice, or until hot.
2. Serve with hot rice.

Makes 4 servings.