Shrimp and 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

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