Shrimp & Mushroom w/rice

Cathy Stevenson

By
@69Cathy69

First made this recipe in the 70's loved it then and still love it now. Glad I was looking through my recipe box for something to fix for friends tonight, they loved it also and took a copy home with them. This recipe is easy and quick to make.


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Comments:

Serves:

2 - 4

Method:

Pan Fry

Ingredients

2 Tbsp
butter
2 c
chopped celery
2 can(s)
4 oz sliced mushrooms-drained reserving liquid
1 Tbsp
soy sauce
1 tsp
ginger
1/8 tsp
pepper
1 Tbsp
cornstarch
1 Tbsp
water
1/2 c
beef broth or boullion using mushroom liquid
1/2 lb
shrimp rinsed and drained
2 c
hot coked rice

Directions Step-By-Step

1
In large skillet, melt butter; cook and stir celery, mushrooms, soy sauce, ginger and pepper until celery is tender, about 5 minutes.
2
Mix cornstarch & water. Stir cornstarch mixture and broth into celery amd mushrooms. Cook stirring frequently until mixture thickens. Stir in shrimp; heat through.
3
Spoon each serving over 1/2 - 1 cup of rice.

makes 2 large servings or 4 small servings.

If you choose to add extra shrimp, double the boullion, water and cornstarch.

Stir in ideas: Pea Pods, brocolli

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Japanese
Other Tags: Quick & Easy, Healthy