1/2 lb Medium fresh unpeeled shrimp
1/4 cup Nonfat mayonnaise
1/4 cup Canned low-sodium chicken broth
1 tsp Grated lemon rind
1 tbsp Fresh lemon juice
Vegetable cooking spray
2 tsp Vegetable oil
1 tbsp Peeled grated ginger root
1 Clove garlic, minced
1 cup Diagonally sliced fresh asparagus, (1-inch)
(1/2 pound)
2 cup Hot cooked penne
(short tubular pasta)
Cooked without salt or fat
1/4 tsp Lemon pepper
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Peel and devein shrimp; set aside.
Combine mayonnaise and next 3 ingredients in a bowl; stir well with a wire whisk, and set aside.
Coat a wok or large non stick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add ginger root and garlic; stir-fry 1 minute. Add shrimp and asparagus; stir-fry 3 minutes or until shrimp is done. Add mayonnaise mixture and pasta; cook until thoroughly heated. Sprinkle with lemon pepper. Yield: 2 servings (serving size: 1-1/2 cups). Posted to MC-Recipe Digest V1 #172
Date: Sun, 28 Jul 1996 19:45:56 -0400
From: TheCookie@aol.com
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