*SHRIMP:If you purchase unpeeled raw shrimp or prawns, break away the shells and cut a shallow slit along the back so you can remove the dark vein. In a medium saucepan, bring 2 cups water to a boil over high heat. Stir in rice, reduce heat to low, cover and cook 25 minutes. Meanwhile, whisk 1/2 cup water with mirin, soy sauce, and arrowroot powder, then whisk in peanut butter, ginger and garlic. Set aside. String snow peas and cut in half crosswise. Carefully wash mushrooms and thickly slice them. Cut green onions into 1-inch pieces, including some green tops. Heat oil in wok or large skillet over medium-high heat and add peas, mushrooms and onions. Cook for 4 minutes, stirring frequently. Add ginger peanut sauce and shrimp. Stir and cook 4 to 5 minutes until all shrimp have turned bright pink. Stir in cilantro. Divide rice equally among warmed individual serving plates. Spoon hot shrimp mixture over top and serve immediately. Each serving provides: Calories, 229; Protein, 26g; Carbohydrate, 12g; Sodium, 340mg; Cholesterol, 172mg; Omega-3, 0.6g; Fat, 7g; 30% calories from fat; Saturated fat, 1g; Polyunsaturated fat, 2g; Monounsaturated fat, 2g. *Recipe from THE BEST 125 LOWFAT FISH & SEAFOOD DISHES by Susann Geiskopf-Hadler and Mindy Toomay, (C) 1993, used with permission of Prima Publishing. >www.CompuCook.com >Pat Hannemans Mastercook [3/15/98] Recipe by: THE BEST 125 LOWFAT FISH & SEAFOOD DISHES* Posted to MC-Recipe Digest by KitPATh on Mar 15, 1998