3/4 lb. peeled and deveined uncooked med. shrimp
3 tsp. cornstarch, divided
1/8 tsp. ground ginger
Dash garlic powder
1/2 lb. fresh broccoli (about 1/2 bunch)
4 tbsp. Butter Flavor Crisco, divided in half
1 c. cold water
1/2 tsp. instant chicken bouillon granules
1 pkg. (6 oz.) frozen pea pods, thawed

Mix shrimp, 1 tsp. cornstarch, ginger and garlic. Cover and refrigerate.

Remove tough ends from broccoli. Cut stalk into 3/4 inch pieces; cut head into flowerettes. Add broccoli to one quart boiling water. Cook one minute, covered. Drain and rinse under cold water. Drain and set aside.

Melt 2 tbsp. Butter Flavor Crisco in large skillet over moderate heat. Add shrimp mixture. Cook and stir until shrimp are opaque and white. Remove from skillet. Set aside.

Combine cold water, 2 tsp. cornstarch and bouillon granules in small bowl.

Melt remaining 2 tbsp. Butter Flavor Crisco in same large skillet. Add broccoli, cook and stir over moderate heat until tender. Add pea pods, cook and stir one minute. Add cornstarch mixture, cook and stir until mixture begins to bubble. Add shrimp. Cook and stir until mixture thickens and bubbles. Serve over rice if desired. 4-6 servings.