shrimp cantonese with rice

3 cups hot cooked rice
12 ounces peeled, deveined raw shrimp, halved lengthwise
2 tablespoons butter or marine
2 cups diagonally sliced celery
2 cups sliced onions
1 quart (8 ounces.) fresh spinach
1 16 oz. can fancy mixed Chinese vegetables
1/4 teaspoon pepper
1/4 cup soy sauce
1-1/4 cups chicken broth
2 tablespoons cornstarch

While rice is cooking, sauté shrimp in butter for one minute or until shrimp turn pink, using a large skillet or wok. Add celery and onions. Cook, stirring for two minutes. Add spinach and Chinese vegetables which have been rinsed and drained. Cover and cook for one minute. Blend pepper, soy sauce, chicken broth and cornstarch. Stir into shrimp vegetable mixture. Cook, stirring until sauce is clear and thick, about 2 minutes. Serve over beds of rice. Makes 6 servings.

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