| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood, Vegetables |
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 |
T |
Chopped garlic |
| 1 |
T |
Fresh ginger root |
| 3 |
T |
Low-sodium soy sauce |
| 2 |
T |
Rice wine vinegar |
| 1 |
t |
Tabasco |
| 1 1/2 |
T |
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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