12 oz. pkg. frozen peas in butter sauce
1 tsp. instant chicken bouillon
1 c. boiling water
1/2 lb. (2 c.) frozen peeled med. raw thawed shrimp
1 c. sliced fresh mushrooms
1/2 c. sliced onion
1/4 tsp. ginger
3 lg. garlic cloves, minced
2 tbsp. cornstarch
2 tbsp. water
Hot cooked rice

Place unopened pea pouch in warm water for 15 to 20 minutes to thaw. In large skillet, dissolve bouillon in boiling water. Add shrimp, mushrooms, onion, ginger and garlic. Cook over medium-high heat for 5 to 7 minutes or until shrimp turns pink.

Dissolve cornstarch in 2 tablespoons water; stir into shrimp and mushroom mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Stir in peas and cook until thoroughly heated. Serve over hot cooked rice. Yield: 4 servings.