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| 3 Tasse | Broccoli florets |
| 1 | red bell pepper |
| 1 | Yellow Bell pepper |
| 4 | green onions sliced |
| 1 x ca. 450 g | Large shrimp, peeled and deveined |
| 1/2 Tasse | Orange marmalade |
| 1 Teelöffel | garlic chopped |
| 1 Teelöffel | ginger root fresh |
| 3 Teelöffel | soy sauce Low-sodium |
| 2 Teelöffel | Rice Wine Vinegar |
| 1 Teelöffel | tabasco |
| 1 1/2 Teelöffel | cornstarch |
| 3 Tasse | Hot cooked white rice |
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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
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