Shrimp Cantonese With Rice |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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From my collection of handwritten recipes 1970-1984. Ingredients:
12 ounces shrimp, halved lengthwise |
2 tablespoons butter |
2 cups celery, sliced diagonally |
2 cups onions, sliced |
1 quart fresh spinach leaves |
1 (15 ounce) can fancy mixed chinese vegetables, rinsed and drained |
1/4 teaspoon pepper |
1/4 cup soy sauce |
1 1/4 cups chicken broth |
2 tablespoons cornstarch |
3 cups hot cooked rice |
Directions:
1. Saute shrimp in butter for 1 minute, or until shrimp turn pink, using a large skillet. Add celery and onions. Cook, stirring, 2 minutes. Add spinach and chinese vegetables. Cover and cook 1 minute. Blend pepper, soy sauce, chicken broth and cornstarch together. Stir into shrimp-vegetable mixture. Cook, stirring until sauce is clear and thickened, about 2 minutes. Serve over beds of fluffy rice.
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