Shrimp and Peas in Garlic Sauce

1 cup uncooked regular long-grain white rice
2 cups water
1 (10-oz.) pkg. Green Giant� Frozen Sweet Peas in Butter Sauce
1 cup chicken broth
1 tablespoon cornstarch
1/4 teaspoon ginger
2 teaspoons oil
1/2 lb. shelled deveined uncooked medium shrimp, tails removed
1 small onion, sliced
3 large garlic cloves, minced
1 (4.5-oz.) jar Green Giant� Sliced Mushrooms, drained

Prep Time: 25 Minutes

1. Cook rice in water as directed on package.

2. Meanwhile, microwave pouch of peas on HIGH for 3 to 4 minutes or until thawed. In small bowl, combine broth, cornstarch and ginger; blend well. Set aside.

3. Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp, onion, garlic and mushrooms; cook and stir 3 minutes.
 
4. Stir cornstarch mixture until smooth. Reduce heat to medium. Add cornstarch mixture to shrimp mixture; cook and stir until sauce is bubbly and thickened. Add thawed peas; cook and stir until thoroughly heated and shrimp turn pink. Serve over rice.

4 servings

AUTHOR: Marla