Shrimp and Peas in Garlic Sauce

• 10 ounces frozen peas in butter sauce
• 1 teaspoon instant chicken bouillon
• 1 cup boiling water
• 12 lb shrimp, about 2 cups
• 1 cup mushroom, fresh and sliced
• 12 cup onion, sliced
• 14 teaspoon ginger
• 3 garlic cloves, minced
• 2 tablespoons cornstarch
• 2 tablespoons water
• hot cooked rice

1. Place unopened pea pouch in warm water for 15 to 20 minutes to thaw.
2. In a large skillet, dissolve bouillon in boiling water.
3. Add shrimp, mushrooms, onion, ginger and garlic.
4. Cook over medium high heat for 5 to 7 minutes or until shrimp turn pink.
5. Dissolve cornstarch in 2 tablespoons water; stir into shrimp and mushroom mixture.
6. Cook over medium heat until mixture boils and thickens, stirring constantly.
7. Stir in peas and cook until heated through.
8. Serve over hot cooked rice.

butter, instant chicken, boiling water, shrimp, mushroom, onion, ginger, garlic, cornstarch, water, rice

Taken from www.food.com/recipe/shrimp-and-peas-in-garlic-sauce-231937 (may not work)