Turn a fluffy baked potato into a full-fledged yet easy meal, by adding broccoli, succulent shrimp and Asian seasonings.
Author: Recipe and photo courtesy of the Idaho Potato Commission ©
Serves: 2 person(s)
Preparation Time: 10 mins
1 cup fresh broccoli florets
1 green onion, thinly sliced
3/4 cup reduced-sodium chicken broth
2 tsp reduced-sodium soy sauce
1 tsp rice wine vinegar
2 tsp cornstarch
1/3 cup fresh or frozen cooked shrimp, or 1 (6 oz) can shrimp, drained
2 tsp diced pimento (optional)
Microwave at HIGH 6 to 8 minutes, turning and rearranging once, let stand 2 minutes. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting and fluffing the mat of the potato.
Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover with microwaveable cover or plastic wrap and microwave at HIGH 3 to 4 minutes, or until tender. Drain.
Combine chicken broth, soy sauce, vinegar and cornstarch in a 4-cup glass measure, microwave, uncovered, at HIGH 2 to 3 minutes, or until slightly thickened.
Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon mixture over potatoes.
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