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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Pasta 2 Servings

INGREDIENTS

1/2 lb Medium fresh unpeeled shrimp
1/4 c Nonfat mayonnaise
1/4 c Canned low-sodium chicken
broth
1 t Grated lemon rind
1 T Fresh lemon juice
Vegetable cooking spray
2 t Vegetable oil
1 T Peeled grated ginger root
1 Clove garlic, minced
1 c Diagonally sliced fresh
asparagus 1-inch
1/2 pound
2 c Hot cooked penne
short tubular pasta
Cooked without salt or fat
1/4 t Lemon pepper

INSTRUCTIONS

Peel and devein shrimp; set aside.  Combine mayonnaise and next 3
ingredients in a bowl; stir well with a  wire whisk, and set aside.
Coat a wok or large non stick skillet with cooking spray; add oil, and
place over medium-high heat until hot. Add ginger root and garlic;
stir-fry 1 minute. Add shrimp and asparagus; stir-fry 3 minutes or
until shrimp is done. Add mayonnaise mixture and pasta; cook until
thoroughly heated. Sprinkle with lemon pepper. Yield: 2 servings
(serving size: 1-1/2 cups). Posted to MC-Recipe Digest V1 #172  Date:
Sun, 28 Jul 1996 19:45:56 -0400  From: TheCookie@aol.com

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 849
Calories From Fat: 105
Total Fat: 11.6g
Cholesterol: 142.9mg
Sodium: 6749.2mg
Potassium: 3371.3mg
Carbohydrates: 127.3g
Fiber: 20.5g
Sugar: 1.6g
Protein: 68.3g


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