Title: Shrimp and Potatoes in Lemony Ginger Sauce
Categories: Vegetable Insert Shellfish
Yield: 1 Servings
| 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 |
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