Cajun Shrimp and Mushrooms

Nishiki Premium Rice medium-grain rice that soaks up the sauce in this dish perfectly.
Crystal Hot Sauce for added spice and authentic Cajun flavors.
Kikkoman Soy Sauce a staple in my pantry.
Takesan Kishibori Soy Sauce an outstanding alternative for added umami and hint of sweetness.

Melt the butter in a large skillet over medium heat. Add the celery, mushrooms, soy sauce, ginger, and pepper. Cook for about 5 minutes, stirring occasionally, until the celery is tender.
Add the uncooked shrimp and cook for 2–3 minutes, stirring occasionally, until the shrimp turn pink and are nearly cooked through.
In a small bowl, whisk together the cornstarch and ¼ cup cold water until smooth and free of lumps.
Stir the cornstarch mixture and beef broth into the skillet. Cook for another 1–2 minutes, stirring frequently, until the sauce thickens and the shrimp are fully cooked.
Spoon each serving of shrimp and mushroom sauce over ½ cup of warm, cooked rice.
Garnish with chopped green onions, if desired, and serve immediately.