Shanghai Shrimp

• 4 green onions, cut into 1-inch pieces
• 1 tsp. minced peeled gingerroot
• 2 Tbsp. PLANTERS Peanut Oil
• 1 lb. large shrimp, peeled, deveined Safeway 1 lb For $8.99 thru 02/09
• 1 cup chicken broth
• 1 Tbsp. cornstarch
• 1 can (11 oz.) mandarin oranges, undrained
• 1 can (8 oz.) sliced water chestnuts, undrained
• 4-1/2 cups hot cooked rice

1. Cook and stir green onions and ginger in hot oil in large skillet on medium-high heat 3 min.
2. Add shrimp; cook 3 to 4 min.
3. or until shrimp turn pink.
4. Stir chicken broth into cornstarch.
5. Add to shrimp mixture along with the oranges and water chestnuts; mix well.
6. Reduce heat to medium-low; cover.
7. Simmer until slightly thickened and heated through, stirring frequently.
8. Serve over the rice.

green onions, gingerroot, peanut oil, shrimp, chicken broth, cornstarch, mandarin oranges, water chestnuts, rice

Taken from www.kraftrecipes.com/recipes/shanghai-shrimp-54570.aspx (may not work)