1 c. sm. shrimp
1 c. shrimp stock OR
Liquid from cooking braised vegetables
1 tbsp. soy sauce
1 1/2 tbsp. cornstarch
1 1/2 tbsp. water
1 tbsp. butter or chicken fat

Shell and devein shrimp; cook shrimp in stock. Drain and reserve both shrimp and liquid.

Return liquid to a boil and season with soy sauce. Disperse cornstarch in water, stir in with reserved shrimp and cook until thickened. Stir in butter or chicken fat and pour over all the braised vegetables except the mushrooms.