Shrimp and Mushrooms

1 tablespoon margarine
1 1/2 cups cooked shrimp, drained and rinsed (about 3/4 pound frozen) 1/2
cup chopped celery 2 tablespoons minced onion 1 8-ounce can sliced
mushrooms, drained 1/2 cube beef bouillon 1/2 cup water, divided 1
tablespoon cornstarch 1/4 teaspoon ginger Dash pepper 1 teaspoon soy sauce
2 cups cooked rice, hot

In large skillet, Melt margarine. Add shrimp; cook 4 to 6 minutes,
stirring often. Add celery, onion, and mushrooms. Cook, stirring over high
heat, 1 1/2 to 2 minutes. Dissolve bouillon cube in 1/4 cup boiling water.
Add ginger, pepper, soy sauce, and bouillon broth. Pour over shrimp
mixture, cooking and stirring until thick and clear. Spoon shrimp over
rice. Yield: 2 2/3 cups CAL-208, CARB-29, PRO-14, FAT-4 Food exchanges per
serving (2/3 cup with 1/2 cup rice) 1 lean meat, 2 vegetable, 1 bread



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