Shrimp and potatoes in lemony ginger sauce

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Recipe by: shirley

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Lemon juice -quartered and thinly
1/4 c Vegetable oil -sliced
1/4 c Sliced green onions 1 lb Fresh or frozen shrimp,
1 tb Minced fresh ginger root -thawed, shelled, deveined
2 ts Oriental hot chili sesame 1/4 lb Fresh spinach, trimmed,
-oil -washed and torn cup
1/2 ts Salt 1 c Cherry tomato halves
2 Fresh Idaho potatoes,

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