Shelly's Recipe

SHRIMP AND MUSHROOMS

Category: Fish and Seafood

2 tbsp butter
2 cup chopped celery
1 (6 oz) can sliced mushrooms, drained
1 tbsp soy sauce
1 tsp ginger
1/8 tsp pepper
1 tbsp cornstarch
1 tbsp water
1/2 cup beef broth
1/2 lb shrimp, peeled and cooked
2 cups hot cooked rice

In large skillet, melt butter, cook and stir celery, mushrooms, soy sauce, ginger and pepper until celery is tender, about 5 minutes. Mix cornstarch and 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 1/2 cup rice.