2 tbsp. low cal 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

In large skillet, melt butter; stir in celery, mushrooms, soy sauce, ginger and pepper until celery is tender, about 5 minutes. Mix cornstarch and water, add broth. Add mixture to celery and mushrooms. Cook, stirring frequently, until mixture thickens.

Stir in shrimp; heat thoroughly. Spoon each serving over 1/2 cup cooked rice. Serves 4, 220 calories each.

Suggestion: Serve in oriental manner with marinated cucumbers and icy cold pineapple for dessert.