2 tbsp. butter
2 c. chopped celery
1 (6 oz.) can sliced mushrooms, drained
1 tbsp. soy sauce
1 tsp. ginger
1/8 tsp. pepper
1 tbsp. cornstarch
1 tbsp. water
1/2 c. beef broth
2 (4 1/2 oz.) cans shrimp, rinsed & drained
2 c. hot cooked rice

In large skillet, melt butter; cook and stir celery, mushrooms, soy sauce, ginger and pepper until celery is tender, about 5 minutes. Mix cornstarch and water. Stir cornstarch mixture and broth into celery and mushrooms. Cook, stirring frequently, until mixture thickens. Stir in shrimp, heat through. Spoon over cooked rice. Four servings at 220 calories each.