1 lb. fresh shrimp, peeled & deveined
1/4 c. water
1/4 c. dry white wine
1 tbsp. cornstarch
1 tbsp. tomato paste
1 tsp. instant chicken bouillon granules
1/8 tsp. ground black pepper
Dash ground red pepper
1 med. yellow sweet pepper, cut into strips
1/2 c. green onions, bias-sliced into sm. pieces
2 tbsp. water
1 1/2 c. fresh pea pods
Hot cooked rice
1/3 c. pecans or almonds

In a small bowl, combine 1/4 cup water, wine, cornstarch, tomato paste, bouillon granules, black pepper and red pepper.

In a 1 1/2 quart microwave-safe casserole, combine the yellow pepper, green onions and 2 tablespoons of water. Cook at high power in covered dish for 3-4 minutes or until vegetables are crisp-tender. Add shrimp; cook covered on high for 3-5 minutes.

Stir cornstarch mixture; add to shrimp mixture and cook uncovered on high 3-4 minutes (stirring several times until slightly thickened). Add pea pods. Cook uncovered on high for 2-3 minutes or until pea pods are crisp-tender and mixture is heated throughout. Serve over hot cooked rice.