3/4 lb. uncooked, peeled shrimp
3 tsp. cornstarch, divided
1/8 tsp. ground ginger
Dash garlic powder
1/2 lb. fresh broccoli (1/2 bunch broccoli)
Scallions to taste
4 tbsp. butter flavored Crisco (divided in half)
1 c. cold water
1/2 tsp. instant chicken bouillon
1 pkg. frozen pea pods, thawed
Minute Rice

Mix shrimp, 1 teaspoon cornstarch, ginger and garlic. Cover and refrigerate. Remove tough ends from broccoli. Cut into 3/4 inch pieces and flowerettes. Add broccoli to 1 quart boliing water. Cook 1 minute covered. Drain and rinse under cold water. Drain and set aside.

Melt 2 tablespoons butter flavored Crisco in large skillet over moderate heat. Add shrimp mixture. Cook until shrimp are opaque and white. Remove from skillet and set aside.

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

Melt remaining 2 tablespoons butter flavored Crisco in same large skillet. Add broccoli, cook over medium heat until tender. Add pea pods, cook and stir one minute. Add cornstarch mixture. Cook and stir until mixture thickens and bubbles. Serve over rice.

Yields 4.