Mandarin Shrimp and Vegetables

3 c Broccoli florets

1 Red bell pepper

1 Yellow bell pepper

4 Green onions, sliced

1 lb Large shrimp, peeled and

-deveined 1/2 c Orange marmalade

1 tb Chopped garlic

1 tb Fresh ginger root

3 tb Low-sodium soy sauce

2 tb Rice wine vinegar

1 ts Tabasco

1 1/2 tb Cornstarch

3 c 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