Saucy Shrimp Sauce And Rice Recipe
Ingredients
| 1 tsp. diet margarine | ||
| Shrimp | 1 1/2 Cup (16 tbs), cooked | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 2 Teaspoon, chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1/2 tsp. beef bouillon granules | ||
| Water | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Teaspoon | |
| Ginger | 1/4 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Cooked brown rice | 2 Cup (16 tbs) | |
Directions
1. Melt margarine in a large nonstick skillet. Add shrimp and cook 4 to 6 minutes, stirring often
2. Add celery, onions, and mushrooms. Stir together over high heat for 2 minutes.
3. Dissolve bouillon in 1/4 cup boiling water. Set aside.
4. Whisk cornstarch into 1/4 cup cold, water. Add bouillon mixture, ginger, soy sauce.
5. Combine with shrimp mixture. Cook, stirring until thickened and shiny.
2. Add celery, onions, and mushrooms. Stir together over high heat for 2 minutes.
3. Dissolve bouillon in 1/4 cup boiling water. Set aside.
4. Whisk cornstarch into 1/4 cup cold, water. Add bouillon mixture, ginger, soy sauce.
5. Combine with shrimp mixture. Cook, stirring until thickened and shiny.
Chef
