West Coast Shrimp Stir-fry

Description
Makes 6 servings.

Ingredients

 * 1 1/2 pounds peeled, deveined raw Shrimp
 * 2 tablespoons vegetable oil
 * 1 large Onion, sliced and separated into rings
 * 1 1/2 large green peppers, cut into strips
 * 1 cup diagonally sliced celery
 * 1 clove garlic, minced
 * 1 1/4 cups chicken broth, divided
 * 1/2 teaspoon ground black pepper
 * 2 tablespoons cornstarch
 * 3 tablespoons soy sauce
 * 2 large tomatoes, chopped
 * 4 cups hot cooked rice
 * 3 cups hot cooked rice
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined Shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper

Directions
Cook Shrimp in oil in wok or large skillet in oil 2 minutes. Add Onion, peppers, celery, garlic, 1/2 cup broth and black pepper. Cover; steam 2 minutes. Dissolve cornstarch in remaining 3/4 cup broth and soy sauce; stir into Shrimp. Add tomatoes; cook, stirring, 2 minutes, or until sauce is clear and thickened. Serve over fluffy rice.