Lime Shrimp and Asparagus

This colorful dish is a sure pleaser at Lent or any other occasion. It is full of flavor -- high in vitamin C, beta carotene and fiber, yet very low in fat.

Ingredients:

• 3/4 pound shrimp, peeled and deveined
• 3/4 pound fresh asparagus, cut into 2 inch pieces
• 1 clove garlic, minced
• 2 Tablespoons water
• 1 medium sweet red pepper, cut into thin strips
• 2 Tablespoons soy sauce
• ½ teaspoon finely shredded lime peel
• 1 Tablespoon lime juice
• 1 teaspoon cornstarch
• 2 cups hot cooked rice

Directions:

1. In a 1½ quart casserole combine the asparagus, garlic and water.
2. Cook (covered) on 100 percent power for 4 to 5 minutes or until asparagus is just crisp-tender. Stir in shrimp and red pepper.
3. Cook (covered) on high for 5 to 7 minutes, or until shrimp are pink and asparagus is tender, stirring once. Remove shrimp and vegetables with a slotted spoon, reserving liquid in casserole.
4. Meanwhile, in a bowl combine the soy sauce, lime peel, lime juice and cornstarch. Stir into liquid in casserole.
5. Cook, uncovered, on high for 2 to 4 minutes or until thickened and bubbly, stirring after every minute until mixture begins to thicken, then every 30 seconds.
6. Stir shrimp and vegetables into casserole. Cook (uncovered) on high for 1 to 2 minutes or until heated through. Serve with hot rice.

Yield-- 4 servings

Per serving:
Calories 241
Protein 23 g
Carbohydrate 33 g
Fat 2 g
Cholesterol 129 mg
Sodium 643 mg
Potassium 555 mg

Menu Ideas -- Served over hot rice, this dish is a meal in itself. Great followed by a refreshing, light dessert, such as frozen yogurt topped with fresh fruit.