Shrimp & mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | cups | Chopped Celery |
| 1 | can | (6oz) Mushrooms * |
| 8 | ounces | Shrimp |
| 1 | tablespoon | Soy Sauce |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Water |
| ½ | cup | Beef Broth |
| 2 | cups | Hot Cooked Rice |
| 1 | teaspoon | Ginger |
Directions
* Sliced and drained.
In large skillet, melt butter; cook and stir celery, mushrooms, soy sauce, ginger and pepper until celery is tender, about 5 mins. Mix cornstarch with water. Stir cornstarch mixture and broth into celery and mushrooms. Cook, stirring frequently, until mixture thickens.
Stir in shrimp; heat through. Spoon each serving over ½ cup rice.