Shrimp & Potatoes In Lemony Ginger Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Lemon juice,
1/4 cup: Vegetable oil,
1/4 cup: Sliced green onions,
1 tbsp: Minced fresh ginger root,
2 tsp: Oriental hot chili sesame oil,
1/2 tsp: Salt,
2: Fresh Idaho potatoes, quartered and thinly sliced
1 lbs: Fresh or frozen shrimp, thawed, shelled, deveined
1/4 lbs: 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
Source from luhu.jp
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
Source from luhu.jp