Ravishing Jasmine Shrimp Au Portabella

Number of Servings: 4

32 Lg. shrimp, peeled and cleaned
1 Lb. small portabella mushrooms
3 – 4 Lg. plum tomatoes, chopped
2 stalks celery, chopped
½ small onion, chopped
2 Tbsp. horseradish
2 Tbsp. canola oil
4 C. cooked jasmine rice

Cook rice according to directions. While rice is cooking, heat large frying pan. Add oil, adjust heat to medium temperature. Add mushrooms, celery and onions and sauté until soft. Add tomatoes. Season with salt and pepper. Add shrimp and horseradish. Simmer until shrimp turns pink, approximately 5 minutes. Serve over jasmine rice.