Spicy Shrimp And Rice

• 2 Tbsp. butter or margarine
• 1 c. sliced onion
• 1 medium green pepper, sliced
• 1 medium red pepper, sliced
• 1 stalk celery, cut bias
• 1 large clove garlic, minced
• 3 Tbsp. oyster sauce (in section with Chinese food)
• 2 Tbsp. cornstarch
• 1 (14 1/2 oz.) can Swanson chicken broth
• 3 Tbsp. tomato paste
• 3 Tbsp. brown sugar
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground pepper
• 1 lb. medium shrimp, shelled and deveined
• 3 c. hot cooked rice

1. Melt butter in skillet over medium-high heat.
2. Saute onion, peppers, celery and garlic until tender. Combine oyster sauce, cornstarch, chicken broth, tomato paste, salt, cayenne pepper, ground pepper and brown sugar. Stir until well blended.
3. Pour into pan with vegetables.

butter, onion, green pepper, red pepper, celery, clove garlic, oyster sauce, cornstarch, chicken broth, tomato paste, brown sugar, salt, cayenne pepper, ground pepper, shrimp, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731293 (may not work)