Mandarin shrimp & vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Broccoli florets |
| 1 | Red bell pepper | |
| 1 | Yellow bell pepper | |
| 4 | Green onions, sliced | |
| 1 | pounds | Large shrimp, peeled and deveined |
| ½ | cup | Orange marmalade |
| 1 | tablespoon | Chopped garlic |
| 1 | tablespoon | Fresh ginger root |
| 3 | tablespoons | Low-sodium soy sauce |
| 2 | tablespoons | Rice wine vinegar |
| 1 | teaspoon | Tabasco |
| 1½ | tablespoon | Cornstarch |
| 3 | cups | Hot cooked white rice |
Directions
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