| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Seafood | Vegetables, Seafood | 4 | Servings | |
INGREDIENTS
| 3 | c | Broccoli florets |
| 1 | Red bell pepper | |
| 1 | Yellow bell pepper | |
| 4 | Green onions, sliced | |
| 1 | lb | Large shrimp, peeled and deveined |
| 1/2 | c | Orange marmalade |
| 1 | tb | Chopped garlic |
| 1 | tb | Fresh ginger root |
| 3 | tb | Low-sodium soy sauce |
| 2 | tb | Rice wine vinegar |
| 1 | ts | Tabasco |
| 1 1/2 | tb | Cornstarch |
| 3 | c | Hot cooked white rice |
INSTRUCTIONS
Place broccoli, red and yellow peppers and onion in a 3-quart casserole; cover with lid or vented plastic wrap. Stirring midway through cooking, microwave on high 5 minutes. Place shrimp on top of vegetables. Place marmalade, garlic and ginger root in a 2-cup glass measure. Microwave on high 40 seconds, or until marmalade melts. Pour over shrimp; re-cover. Stirring midway through cooking. microwave on high 4-5 minutes. In same glass measure, combine soy sauce, vinegar and Tabasco. Blend in cornstarch. Drain liquid from casserole into cornstarch mixture. Stirring midway through cooking, microwave on high 1-2 minutes, or until mixture thickens. Stir into shrimp mixture. Serve over hot rice immediately. Nutrient data per serving: 445 calories; 32 grams protein; 3 grams fat (3 percent of total calories); 74 grams carbohydrates; 4 grams dietary fiber; 223 milligrams cholesterol; 782 milligrams sodium From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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