SHRIMP UNDER A CLOUD

3 egg whites

12 oz. fresh or frozen shrimp; peeled & deveined

1/4 cup reduced-sodium soy sauce

1 tablespoon dry sherry or water

2 teaspoons gingerroot; grated

1 teaspoon toasted sesame oil

cooking spray

1 1/2 cups fresh sugar snap peas or snow peas; strings removed & halved   crosswise

1/2 cup red bell pepper; chopped

1/2 cup green onion; sliced

2 cloves garlic; minced

1 1/2 teaspoons cornstarch

1 (8 oz.) can sliced bamboo shoots; drained

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1 teaspoon toasted sesame seeds

1. Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes. Thaw shrimp, if frozen.

2. Combine soy sauce, sherry or water, gingerroot, sesame oil and 2 tablespoons water in a small bowl; set aside. Spray a large skillet with non-stick cooking spray; heat over medium heat. Add shrimp; cook and stir 2 to 3 minutes or until pink. Remove shrimp; set aside. Add peas, red pepper, green onion, garlic and the soy sauce mixture. Cook for 4 to 5 minutes or until vegetables are crisp-tender. Stir cornstarch into 1 tablespoon water; add to vegetable mixture. Cook and stir until thickened and bubbly. Stir in shrimp and bamboo shoots. Spoon mixture into four 10 to 12-ounce casseroles; set aside.

3. For meringue, add cream of tartar and salt to egg whites. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Beat on high speed until stiff peaks form (tips stand straight).

4. Drop by spoonfuls atop shrimp mixture. Sprinkle with sesame seeds. Bake in a 350 degree oven about 15 minutes or until lightly browned. Serve immediately.

Yields 4 servings

CALORIES: 142; PROTEIN: 20g; FAT: 3g; CARBS: 8g; CHOL: 129mg; FIBER: 2g; SODIUM: 789mg.

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