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