Gingered Shrimp With Rice
|Large fresh shrimp||1 Pound, cleaned (About 2 Cups)|
|Frozen green peas package||10 Ounce (1 Package, 10 Ounce)|
|Onion||1 Large, sliced|
|Diagonally cut celery slices||1 Cup (16 tbs) (About 2 Medium Stalks, Cut Into 1/4 Inch Slices)|
|Soy sauce||2 Tablespoon|
|Dry white wine/Sherry||1 Tablespoon|
|Crushed ginger root/1/2 teaspoon ground ginger||1 Teaspoon|
|Instant chicken bouillon||1⁄2 Teaspoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Hot cooked rice||4 Cup (64 tbs)|
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.