Two, 4-block servings
Ingredients:
12 oz frozen cooked shrimp
6 cups chopped cabbage
2/3 cup water chestnuts
3 cups sliced mushrooms
1 1/2 cups chopped broccoli
1 tablespoon rice wine vinegar
1 1/3 teaspoons olive oil
2 teaspoons old-fashioned peanut butter
1 tablespoon Soy Sauce
Instructions:
Thaw Shrimp to room temperature. Keep tails on. In a non-stick pan, saute cabbage in olive oil for five minutes over medium high heat, stirring often, and adding a little water if the cabbage starts to stick. Add mushrooms and rice wine vinegar and saute two minutes longer. Add water chestnuts and saute another minute or two. Turn heat to low. Add peanut butter and soy sauce and mix together well until blended. Add shrimp and mix again. Heat another 2 minutes or so until shrimp is hot. Serve immediately.
Editor's note: The recipe as submitted called for butter. We have substituted olive oil. Makes two four block servings.