1/2 stick butter
3 cloves garlic, crushed
2 celery sticks
Sliced mushrooms (can)
1 can clear chicken broth
Cornstarch
1 lb. shrimp, peeled & deveined
2 eggs
Salt
Pepper
Paprika
Rice

Clean your shrimp, set aside. In large frying pan, saute with 1/2 stick butter your garlic, crushed, celery, cut up in small pieces and your sliced mushrooms. Save liquid from mushrooms. Saute until soft, not browned. Add 1 can chicken broth and boil 1 minute. Mix 4 tablespoons of cornstarch with 8 tablespoons of the mushroom liquid or water. Add to your saute mixture. Cook until it thickens. Add 2 slightly beaten eggs while boiling. Season with salt, pepper, paprika. Add shrimp. Serve over cooked rice.