Pan-pacific potato-shrimp kebabs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | pounds | (4 medium) potatoes cut into 1 1/2-inch chunks |
| 1 | pounds | Large shrimp, peeled |
| 1 | Red bell pepper cut into 1-inch squares | |
| ⅔ | cup | Rice vinegar |
| ½ | cup | Reduced-sodium soy sauce |
| ¼ | cup | Minced ginger |
| ¼ | cup | Chopped cilantro |
| 1 | Green bell pepper cut into 1-inch squares | |
| 4 | Green onions cut into 1 1/2-inch pieces | |
| 4 | Garlic cloves; minced | |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Sesame oil |
| 1 | teaspoon | Red pepper flakes |
Directions
PAN-PACIFIC MARINADE
Place potatoes in shallow 1½- to 2-quart microwave-safe dish.
Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. Meanwhile, heat broiler. Onto 8 (12- inch) metal or bamboo skewers, alternately thread potatoes, shrimp, bell peppers and onions. Place on rimmed baking sheet. In bowl whisk together marinade ingredients; pour marinade over skewers. Let stand 10 minutes. Broil 4 to 5 inches from heat source about 8 minutes, turning once and basting occasionally with marinade, until vegetables are tender and shrimp are opaque throughout.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Saute`ed Snow Peas, Sesame Seed Rolls, Mandarin Orange Wedges and Fortune Cookies
Nutritional Information Per Serving: 250 calories; 2 g fat; 175 mg cholesterol; 770 mg sodium; 35 g carbohydrate; 4 g fiber; 25 g protein.
Source: The Potato Board <recipes@...>