Yield: 4 servings
|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|
|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