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Pasta With Shrimp and Vidalia Onion Orie




Source of Recipe


Chyrel


List of Ingredients




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



Recipe



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, until 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