SHRIMP CANTONESE

Shrimp Cantonese image

Provided by Mary Adams

Categories Seafood

Time 50m

Number Of Ingredients 11

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3 c cooked rice
12 oz peeled, deveined raw shrimp, halved lengthwise
2 Tbsp butter
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 cornstarch

Steps:

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.