Mandarin Shrimp & Vegetablesfish, vegetables 3 cup broccoli florets 1 red bell pepper 1 yellow bell pepper 4 green onions, sliced 1 lb large shrimp, peeled and deveined 1/2 cup orange marmalade 1 tablespoon chopped garlic 1 tablespoon fresh ginger root 3 tablespoon low-sodium soy sauce 2 tablespoon rice wine vinegar 1 teaspoon tabasco 1 1/2 tablespoon cornstarch 3 cup 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 |
