Pasta With Shrimp and Vidalia Onion Oriental
" 8 ounces uncooked fettucine
" 1/2 cup soy sauce
" 1/4 cup rice wine vinegar
" 1 teaspoon ground ginger
" 1 tablespoon oriental sesame oil
" 1/8 teaspoon ground red pepper
" 5 cups Vidalia onion wedges
" 1 cup sweet red bell pepper cut in 1-inch chunks
" 1 pound extra large shrimp, peeled and deveined
" 2 teaspoons cornstarch
Cook fetucine according to package directions; drain; place in
a large bowl and set aside. Preheat broiler.
Meanwhile, in a bowl combine soy sauce, vinegar, 1/4 cup water,
ginger, sesame oil and ground red pepper. On a rack of a broiler
pan place Vidalia onion and red bell pepper. Lightly brush vegetables
with soy mixture. Broil until vegetables just start to soften,
about 3 minutes; turn and push to side of pan. Place shrimp in
a single layer on broiler pan. Lightly brush with soy mixture.
Broil until shrimp turn pink, about 1 minute; turn and broil until
cooked through, about 1 minute longer. Add shrimp and vegetables
to pasta.
In a small saucepan combine cornstarch and remaining soy mixture
until smooth; bring to a boil, stirring constantly, unitl thickened
about 1 minute; boil and stir 1 minute longer. Toss with pasta;
serve immediately. Sprinkle with toasted sesame seeds, if desired.
YIELD: 4 portions
Per portion: 413 calories, 30 gm protein, 56 gm carbohydrate,
8 gm fat, 2,218 mg sodium, 194 mg cholesterol
Click here to return to the Vegetable list