Real Recipes From Real Home Cooks ®

shrimp cantonese

★★★★★ 1
a recipe by
Mary Adams
St. Louis, MO

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
serves Can serve 6.
prep time 30 Min
cook time 20 Min

Ingredients For shrimp cantonese

  • 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
    fancy mixed chinese vegetables
  • 1/4 tsp
    black pepper
  • 1/4 c
    soy sauce
  • 1 1/4 c
    chicken broth, non-fat
  • 2 Tbsp

How To Make shrimp cantonese

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