| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
|
Vegetables, Fish |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Sliced green onions |
| 1 |
tb |
Minced fresh ginger root |
| 2 |
ts |
Oriental hot chili sesame oil |
| 1/2 |
ts |
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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