Recipe - Mandarin Shrimp And Vegetables

3 cup Broccoli florets
1 Red bell pepper
1 Yellow bell pepper
4 Green onions, cut or sliced up
1 pound Large shrimp, peeled and
deveined
One half cup Orange marmalade
1 tablespoon Chopped garlic
1 tablespoon Fresh ginger root
3 tablespoon Lowsodium soy sauce
2 tablespoon Rice wine vinegar
1 teaspoon Tabasco
1 One half tablespoon Cornstarch
3 cup Hot cooked white rice

Place broccoli, red and yellow peppers and onion in a 3quart
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 2cup glass measure.
Microwave on high 40 seconds, or until marmalade melts. Pour over
shrimp; recover. Stirring midway through cooking. microwave on high
45 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 12 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

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip