| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish, Vegetables | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Lemon juice |
| 1/4 | c | Vegetable oil |
| 1/4 | c | Sliced green onions |
| 1 | T | Minced fresh ginger root |
| 2 | t | Oriental hot chili sesame |
| oil | ||
| 1/2 | t | Salt |
| 2 | Fresh Idaho potatoes | |
| quartered and thinly | ||
| sliced | ||
| 1 | lb | Fresh or frozen shrimp |
| thawed shelled deveined | ||
| 1/4 | lb | Fresh spinach, trimmed |
| washed and torn cup | ||
| 1 | c | Cherry tomato halves |
INSTRUCTIONS
In small bowl combine lemon juice, vegetable oil, green onions, ginger, sesame oil and salt. In 3-quart microwave-safe casserole toss potatoes with l/2 Cup of the lemon juice mixture. Cover loosely with plastic wrap; cook on High 10 to 12 minutes or until potatoes are tender, stirring twice. Stir. Place shrimp on top of potatoes. Pour remaining lemon juice mixture over shrimp. Re-cover; cook on High 4 to 6 minutes or until shrimp turn pink, stirring once. Add spinach and cherry tomatoes; toss gently. Re-cov er and let stand 10 minutes. Stir before serving. Makes 4 servings. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1140
Calories From Fat: 776
Total Fat: 87.8g
Cholesterol: 571.5mg
Sodium: 4115.2mg
Potassium: 1357.3mg
Carbohydrates: 23.8g
Fiber: 6.8g
Sugar: 2.8g
Protein: 68.3g