Gingered Shrimp With Rice Recipe
Ingredients
| Large shrimp | 1 pound, cleaned | |
| Frozen green peas package | 1 | |
| Onion | 1 Large, sliced | |
| Celery stalks | 1 Cup (16 tbs) | |
| Water chestnuts | 1 Can (10oz), sliced | |
| Soy sauce | 2 Tablespoon | |
| 1 tablespoon dry white wine or sherry | ||
| Ginger root | 1 Teaspoon, crushed | |
| 1/2 teaspoon ground ginger 1/4 teaspoon salt | ||
| Cornstarch | 1 Tablespoon | |
| 1/2 teaspoon instant chicken bouillon | ||
| Cold water | 1/3 Cup (16 tbs) | |
| Hot cooked rice | 4 Cup (16 tbs) | |
Directions
1. Mix shrimp, peas, onion, celery, water chestnuts, soy sauce, wine, gingerroot and salt in 2-quart casserole. Cover tightly and microwave on high (100%), stirring every 3 minutes, until shrimp are pink and vegetables are crisp-tender, 9 to 11 minutes.
2. Mix cornstarch, bouillon and water. Stir into shrimp mixture. Cover tightly and microwave on high (100%) 2 minutes; stir. Cover and microwave until thickened, 2 to 4 minutes longer. Serve shrimp over hot rice.
2. Mix cornstarch, bouillon and water. Stir into shrimp mixture. Cover tightly and microwave on high (100%) 2 minutes; stir. Cover and microwave until thickened, 2 to 4 minutes longer. Serve shrimp over hot rice.
Chef
