Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         medium sized shrimp, uncooked
     1/3  cup           dry roasted cashews
   3      tablespoons   peanut oil
   1      medium        onion -- slivered
     1/2  cup           celery sliced
   6      ounces        mushrooms sliced
   1      clove         garlic -- minced
   1      teaspoon      cornstarch
   2      tablespoons   soy sauce
     1/4  cup           chicken stock
   2      cups          shredded fresh spinach
     1/4  pound         pea pods
                        cooked brown rice

Preparation:

1) Shell and devein the shrimp 2) Stir cashews in heated oil until they give off a nutlike aroma and begin to brown. Remove with a slotted spoon and reserve. To same oil add onion and celery. Cook, stirring occasionally, over medium-high heat until onions are translucent, about 3 minutes. Add mushrooms and cook until they become brown. Mix in garlic and shrimp, stirring until shrimp turn pink. 3) Mix cornstarch smoothly with soy sauce and chicken stock. To shrimp mixture add the spinach and peas sit 30 seconds. Mix in cornstarch mixture, stirring just until thicken. Taste, add salt, if needed. Sprinkle with reserved cashews. 4) Serve shrimp over brown rice.