2 tbsp. butter
2 c. chopped celery
1 can (6 oz.) 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 cans (4 1/2 oz. each) shrimp, rinsed & drained
2 c. hot cooked rice

In large skillet melt butter; cook and stir celery, mushrooms, soy sauce, ginger and pepper until celery is tender, about 5 minutes. Mix cornstarch and water.

Stir cornstarch mixture and broth into celery and mushrooms. Cook, stirring frequently, until mixture thickens. Stir in shrimp, heat through. Spoon each serving over 1/2 cup rice. 4 servings.