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@...>

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