Mandarin shrimp and vegetables

Yield: 4 servings

Measure Ingredient
3 cups Broccoli florets
1 \N Red bell pepper
1 \N Yellow bell pepper
4 \N 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

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

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