Brocolli and Shrimp Stuffed Potatoes
2 large baking potatoes
Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart. 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 meat of the potato.
Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover with microwaveable 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.
Per Serving: 303 Calories; 2g Fat (7.3% calories from fat); trace saturated fat; 27g Protein; 43g Carbohydrate; 5g Dietary Fiber; 147mg Cholesterol; 654mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Other Carbohydrates.
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