Shrimp Cantonese

Mary Adams


I have had this recipe since 09/1975! It was in a McCalls Magazine. This was an advertisement for rice. The picture is right from the magazine. I'm not sure if I ever actually made this until tonight! It was so easy, I don't know why I haven't made it sooner! It is really good.

★★★★★ 1 vote
Can serve 6.
30 Min
20 Min


3 c
cooked rice
12 oz
peeled, deveined raw shrimp, halved lengthwise
2 Tbsp
2 c
diagonally sliced celery
2 c
chopped or sliced onions (i chopped them)
8 oz
fresh clean spinach leaves
1 can(s)
fancy mixed chinese vegetables
1/4 tsp
black pepper
1/4 c
soy sauce
1 1/4 c
chicken broth, non-fat
2 Tbsp


1Blend pepper, soy sauce, chicken broth, and cornstarch. Set aside.
2While rice is cooking, use a large skillet, and saute shrimp in butter for 1 minute or until shrimp turn pink.
3Add celery and onions. Cook, stirring, for about 2 minutes.
4Add spinach and Chinese vegetables which have been drained. (I love the way the spinach seems to go from a colander full to almost nothing!)
5Cook for about 1 minute.
6Stir chicken broth mixture into shrimp/vegetable mixture. Cook, stirring, until sauce is clear and thickened-about 2 minutes.

About this Recipe

Course/Dish: Fish, Seafood
Regional Style: Asian
Other Tags: Quick & Easy, Healthy
Hashtags: #rice, #shrimp, #onions, #celery