Shrimp Cantonese With Rice Recipe

Name: Shrimp Cantonese With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. hot cooked rice; 12 oz. shrimp, peeled, deveined and halved; 2 Tbsp. margarine; 2 c. diagonally sliced celery; 2 c. sliced onions; 1 qt. fresh spinach leaves; 16 oz. fancy mixed Chinese vegetables; 1/4 tsp. pepper; 1/4 c. soy sauce; 1 1/4 c. chicken broth; 2 Tbsp. cornstarch

Servings: persons

3 c. hot cooked rice
12 oz. shrimp, peeled, deveined and halved
2 Tbsp. margarine
2 c. diagonally sliced celery
2 c. sliced onions
1 qt. fresh spinach leaves
16 oz. fancy mixed Chinese vegetables
1/4 tsp. pepper
1/4 c. soy sauce
1 1/4 c. chicken broth
2 Tbsp. cornstarch

1
Saute shrimp in margarine for 1 minute or until shrimp turns pink.
2
Add celery and onions.
3
Cook, stirring 2 minutes.
4
Add spinach and Chinese vegetables which have been rinsed and drained. Cover and cook 1 minute.
5
Blend pepper, soy sauce, chicken broth and cornstarch.
6
Stir into shrimp-vegetable mixture.
7
Cook, stirring until sauce is clear and thickened, about 2 minutes. Serve over rice.
8
Yields 6 servings.

966

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. hot cooked rice, 12 oz. shrimp, peeled, deveined and halved, 2 Tbsp. margarine, 2 c. diagonally sliced celery, and more.

Yes, Shrimp Cantonese With Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Cantonese With Rice

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