3/4 lb. peeled & deveined uncooked medium shrimp
3 tsp. cornstarch, divided
1/8 tsp. ground ginger
Dash garlic powder
1/2 lb. fresh broccoli
4 tbsp. butter, divided
1 c. cold water
1/2 tsp. chicken bouillon
1 (6 oz.) pkg. frozen pea pods (thawed)

Mix shrimp, 1 teaspoon cornstarch, ginger and garlic. Cover and refrigerate.

Cut broccoli into 3/4 inch pieces; add broccoli to 1 quart boiling water. Cook 1 minute, covered. Drain and rinse under cold water. Set aside. Melt 2 tablespoons butter in large skillet. Add shrimp mixture. Cook until opaque. Remove from skillet and set aside. Combine water, 2 teaspoons cornstarch and bouillon in small bowl. Melt 2 tablespoons butter in skillet. Add broccoli; cook until just tender. Add pea pods; cook 1 minute. Add cornstarch and stir until bubbles. Add shrimp; cook and stir until thick. Serve over rice.