Categories: Vegetables, Seafood 
      Yield: 4 servings 
  
      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