• 25minutes
  • 245calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 (1 pound)

  2. medium-size potatoes

  3. Light corn-oil spray

  4. 1/2 teaspoon(s) salt

  5. 1/4 teaspoon(s) pepper

  6. 1 pound(s) large shrimp

  7. 1/4 cup(s) ketchup

  8. 1 tablespoon(s) Worcestershire sauce

  9. 1 tablespoon(s) lime juice

  10. 1/4 teaspoon(s) crushed red pepper

  11. 1 small onion

  12. 1 tablespoon(s) chopped parsley

  13. 1 lime , thinly sliced for garnish

Instructions Jump to Ingredients ↑

  1. Preheat broiler if manufacturer directs. Cut unpeeled potatoes into 1/4-inch-thick slices. Spray rack in broiling pan with nonstick cooking spray and arrange potato slices in single layer on rack.

  2. In small saucepan over low heat, melt 2 tablespoons light corn-oil spread; stir in salt and pepper. With pastry brush, lightly brush some corn-oil-spread mixture over potato slices. Place broiling pan in oven 5 to 7 inches from source of heat; broil potatoes 8 minutes. Turn potatoes over; brush with remaining corn-oil-spread mixture. Broil 5 to 8 minutes longer until potatoes are tender.

  3. Meanwhile, shell and devein shrimp, leaving tail section of shell on if you like. Rinse shrimp with running cold water; drain well. In bowl, stir shrimp with ketchup, Worcestershire sauce, lime juice, and crushed red pepper.

  4. Thinly slice onion. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon corn-oil spread, cook onion until tender. With slotted spoon, remove onion to small bowl.

  5. In same skillet over medium-high heat, cook shrimp mixture, stirring constantly, until shrimp turn opaque throughout, about 3 to 5 minutes.

  6. Arrange potatoes and shrimp on platter. Sprinkle shrimp with onion and parsley. Garnish with lime slices.


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