1/2 c. butter
1 lb. raw shrimp, shelled & deveined
1 1/2 c. coarsely chopped onion
1 1/2 c. cauliflower florets
1 1/2 c. broccoli florets
1/2 c. thinly sliced carrots
1/2 c. coarsely chopped green pepper
2 med. tomatoes, grated
1 c. chicken broth
1/4 c. sherry
3/4 tsp. basil
1 1/2 tbsp. cornstarch
1/4 c. cold water
Salt & pepper

Heat 1/4 cup butter in wok or large skillet over medium-high heat. Add 1/2 shrimp and saute until just barely pink. Don't allow butter to brown. Immediately add 1/2 each onion, cauliflower, broccoli, carrots and green pepper. Stir-fry 3 minutes, transfer to bowl. Repeat with remaining shrimp and vegetables. Return all to wok. Add tomatoes, sherry and basil and bring to a boil. Immediately add cornstarch dissolved in water. Simmer 30 seconds, stirring constantly. Serve over rice. Season with salt and pepper, if desired.