Ginger Shrimp With Rice
|Large raw shrimp||1 Pound, peeled and deveined (Fresh / Frozen, Thawed)|
|Frozen green peas||10 Ounce (1 Package)|
|Onion||1 Large, sliced|
|Celery stalks||2 Medium, cut into 1/4 inch diagonal slices to make 1 cup|
|Canned sliced water chestnuts||8 Ounce (1 Can)|
|Soy sauce||2 Tablespoon|
|Dry white wine/Sherry||1 Tablespoon|
|Crushed gingerroot/1/2 teaspoon ground ginger||1 Teaspoon|
|Gingerroot/1/2 teaspoon ground ginger||1 Teaspoon, crushed|
|Chicken bouillon granules||1⁄2 Teaspoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Hot cooked rice||4 Cup (64 tbs)|
1. Mix shrimp, frozen peas, onion, celery, water chestnuts, soy sauce, wine, gingerroot and salt in 2-quart casserole. Cover tightly and microwave on high 9 to 11 minutes, stirring every 3 minutes, until shrimp are pink and firm and vegetables are crisp-tender.
2. Mix cornstarch, bouillon granules and water; stir into shrimp mixture. Cover tightly and microwave 4 to 6 minutes, stirring after 2 minutes, until thickened. Serve over rice.