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Name: Mandarin Shrimp and Vegetables
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Yellow bell pepper; 4 Green onions, sliced; 3 c Broccoli florets; 1/2 c Orange marmalade; 3 tb Low-sodium soy sauce; 2 tb Rice wine vinegar; 1 1/2 tb Cornstarch; 1 ts Tabasco; 1 tb Garlic chopped; 1 tb Fresh ginger root; 1 Red bell pepper; 3 c Hot cooked white rice; 1 lb Large shrimp, peeled and

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INGREDIENTS

1 Yellow bell pepper
4 Green onions, sliced
3 c Broccoli florets
1/2 c Orange marmalade
3 tb Low-sodium soy sauce
2 tb Rice wine vinegar
1 1/2 tb Cornstarch
1 ts Tabasco
1 tb Garlic ; chopped
1 tb Fresh ginger root
1 Red bell pepper
3 c Hot cooked white rice
1 lb Large shrimp, peeled and

Servings

INSTRUCTIONS

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 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Mandarin Shrimp and Vegetables

1 Yellow bell pepper
4 Green onions, sliced
3 c Broccoli florets
1/2 c Orange marmalade
3 tb Low-sodium soy sauce
2 tb Rice wine vinegar
1 1/2 tb Cornstarch
1 ts Tabasco
1 tb Garlic chopped
1 tb Fresh ginger root
1 Red bell pepper
3 c Hot cooked white rice
1 lb Large shrimp, peeled and

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    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (417g)
Recipe Makes: 4 Servings

Calories: 166
Calories from Fat: 8 (5%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 432.4mg		15 %
Potassium 741.4mg		20 %
Total Carbohydrate 37.6g		11 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 31.8g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 166

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