Pan-Pacific Potato-Shrimp Kebabs Recipe - Cooking Index
1 1/3 lbs | 605g / 21oz | Potatoes - cut into 1 1/2-inch (4 medium) |
1 lb | 454g / 16oz | Large shrimp - peeled |
1 | Red bell pepper - - cut into 1-inch squares | |
1 | Green bell pepper - - cut into 1-inch squares | |
4 | Green onions - cut into 1 1/2-inch | |
Pan Pacific Marinade | ||
2/3 cup | 157ml | Rice vinegar |
1/2 cup | 118ml | Reduced-sodium soy sauce |
1/4 cup | 23g / 0.8oz | Minced ginger |
1/4 cup | 4g / 0.1oz | Chopped cilantro |
4 | Garlic cloves - minced | |
2 tablespoons | 30ml | Sugar |
2 teaspoons | 10ml | Sesame oil |
1 teaspoon | 5ml | Red pepper flakes |
Place potatoes in shallow 1 1/2- 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: Sauteed Snow Peas, Sesame Seed Rolls, Mandarin Orange Wedges and Fortune Cookies
Source:
The Potato Board
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