Brocolli and Shrimp Stuffed Potatoes
Frozen shrimp make this a fast and easy lunch.

Servings: 2

• 2 large baking potatoes
• 1 cup fresh broccoli florets
• 1 green onion, thinly sliced
• 3/4 cup chicken broth
• 2 teaspoons light soy sauce
• 1 teaspoon rice wine vinegar
• 2 teaspoons cornstarch
• 1/3 cup fresh or frozen cooked shrimp
• 2 teaspoons diced pimiento (optional)

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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