Shrimp & Mushroom w/rice

Cathy Stevenson


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.


★★★★★ 1 vote

2 - 4
Pan Fry


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  • 2 Tbsp
  • 2 c
    chopped celery
  • 2 can(s)
    4 oz sliced mushrooms-drained reserving liquid
  • 1 Tbsp
    soy sauce
  • 1 tsp
  • 1/8 tsp
  • 1 Tbsp
  • 1 Tbsp
  • 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


  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

Printable Recipe Card

About Shrimp & Mushroom w/rice

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

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