Ingredients

　　1 tablespoon vegetable oil

　　1 1/2 pounds shrimp, peeled and deveined

　　2 tablespoons grated fresh ginger

　　1 cup chopped green onions (about 5)

　　1 1/2 cups chicken broth

　　2 tablespoons cold water

　　1 tablespoon cornstarch

　　Heat 1 1/2 teaspoons of oil in a large nonstick skillet and sauté the shrimp until they turn a light pink, about 4 minutes. Remove the shrimp and set aside. Heat the remaining oil over medium-low heat, add the ginger and onions, and sauté until onions are tender. Add the chicken broth and bring to a boil. Mix together the water and cornstarch and stir the mixture into the skillet; the sauce will thicken in about 1 minute. Return the shrimp to the skillet and bring the sauce to a boil. Serve over your favorite rice.

　　Paula Deen's Kitchen Classics