Ingredients
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 1/4 cup green onions, sliced
- 1 tablespoon fresh ginger root, minced
- 2 teaspoons Oriental hot chili sesame oil
- 1/2 teaspoon salt
- 2 fresh Idaho potatoes, quartered
- 1 pound frozen shrimps, thawed, and shelled
- 1/4 pound fresh spinach, wash, trim, tear into pieces
- 1 cup cherry tomatoes, halved
Directions
Thinly slice the quartered potatoes and devein the shrimp.
In small bowl combine lemon juice, vegetable oil, green onions, ginger, sesame oil, and salt. In 3-quart microwave-safe casserole toss potatoes with 1/2 cup of 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-cover and let stand 10 minutes. Stir before serving.
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Submitted 6/13/05.
Source: Internet
Submitted By: Rick
rick@dragons.net
Shripm and Potatoes