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Title: PAN-PACIFIC POTATO-SHRIMP KEBABS
Categories: Seafood Main
Yield: 4 Servings
| 1 1/3 | lb | (4 medium) potatoes cut into 1 1/2-inch chunks |
| 1 | lb | Large shrimp, peeled |
| 1 | Red bell pepper - cut into 1-inch squares | |
| 1 | Green bell pepper - cut into 1-inch squares | |
| 4 | Green onions cut into 1 1/2-inch pieces | |
| PAN-PACIFIC MARINADE | ||
| 2/3 | c | Rice vinegar |
| 1/2 | c | Reduced-sodium soy sauce |
| 1/4 | c | Minced ginger |
| 1/4 | c | Chopped cilantro |
| 4 | Garlic cloves; minced | |
| 2 | tb | Sugar |
| 2 | ts | Sesame oil |
| 1 | ts | Red pepper flakes |
Place potatoes in shallow 1 1/2- 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.