Shrimp & potatoes in lemony ginger sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Lemon juice |
| ¼ | cup | Vegetable oil |
| ¼ | cup | Sliced green onions |
| 1 | tablespoon | Minced fresh ginger root |
| 2 | teaspoons | Oriental hot chili sesame oil |
| ½ | teaspoon | Salt |
| 2 | Fresh Idaho potatoes, quartered and thinly sliced | |
| 1 | pounds | Fresh or frozen shrimp, thawed, shelled, deveined |
| ¼ | pounds | Fresh spinach, trimmed, washed and torn cup |
| 1 | cup | Cherry tomato halves |
Directions
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