shrimp cantonese
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.
prep time
30 Min
cook time
20 Min
method
---
yield
Can serve 6.
Ingredients
- 3 cups cooked rice
- 12 ounces peeled, deveined raw shrimp, halved lengthwise
- 2 tablespoons butter
- 2 cups diagonally sliced celery
- 2 cups chopped or sliced onions (i chopped them)
- 8 ounces fresh clean spinach leaves
- 1 can fancy mixed chinese vegetables
- 1/4 teaspoon black pepper
- 1/4 cup soy sauce
- 1 1/4 cups chicken broth, non-fat
- 2 tablespoons cornstarch
How To Make shrimp cantonese
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Step 1Blend pepper, soy sauce, chicken broth, and cornstarch. Set aside.
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Step 2While rice is cooking, use a large skillet, and saute shrimp in butter for 1 minute or until shrimp turn pink.
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Step 3Add celery and onions. Cook, stirring, for about 2 minutes.
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Step 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!)
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Step 5Cook for about 1 minute.
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Step 6Stir chicken broth mixture into shrimp/vegetable mixture. Cook, stirring, until sauce is clear and thickened-about 2 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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