| 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 |
ts |
Grated lemon rind |
| 1 |
tb |
Fresh lemon juice |
|
|
Vegetable cooking spray |
| 2 |
ts |
Vegetable oil |
| 1 |
tb |
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 |
ts |
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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