Shrimp Cantonese with Rice

3 cups cooked rice
12 oz peeled, deveined raw shrimp, sliced in half lengthwise
2 tbs butter, margarine, or vegetable oil
2 cups diagonally sliced celery
2 cups sliced onions
1 quart (8 oz) fresh spinach leaves
1 can (16 oz) fancy mixed Chinese vegetables
1/4 tsp ground black pepper
1/4 cup soy sauce
1-1/4 cups chicken broth
2 tbs cornstarch

While rice is cooking, cook shrimp in butter, using a large skillet, for 1 minute or until shrimp turn pink. Add celery and onions. Cook, stirring 2 minutes. Add spinach and Chinese vegetables which have been rinsed and drained. Cover and cook 1 minute. Blend pepper, soy sauce, chicken broth, and cornstarch. Stir into shrimp-vegetable mixture. Cook, stirring, until sauce is clear and thickened about 2 minutes. Serve over beds of fluffy rice.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana