Shrimp & Mushroom w/rice

Name: Shrimp & Mushroom w/rice
Yield: 2 - 4
Cuisine: Japanese
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

By Cathy Stevenson
@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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

2 - 4

Method:

Pan Fry

Ingredients

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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

How to Make Shrimp & Mushroom w/rice

Step-by-Step

In large skillet, melt butter; cook and stir celery, mushrooms, soy sauce, ginger and pepper until celery is tender, about 5 minutes.
Mix cornstarch & water. Stir cornstarch mixture and broth into celery amd mushrooms. Cook stirring frequently until mixture thickens. Stir in shrimp; heat through.
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