Dilled Shrimp with Rice

Dilled Shrimp with Rice

FROM: midnight

PREP TIME: 15

COOK TIME: 10

SERVINGS: 4

DESCRIPTION:

Quickie dilled shript with rice dish

INGREDIENTS:

1 tablespoon margarine or butter
2/3 cup thinly sliced leeks
1-1/2 cups shredded carrots
1 cup fresh pea pods, cut in half
1 teaspoon instant chicken bouillon granules
12 ounces fully cooked peeled shrimp
2 cups hot cooked rice
1 teaspoon finely shredded lemon peel
1 tablespoon fresh dillweed or 1/2 teaspoon dried dillweed

DIRECTIONS:

1. In a large skillet melt margarine over medium-high heat. Cook and stir leeks, carrots, and pea pods in hot margarine for 2 to 3 minutes or until vegetables are crisp-tender.

2. Dissolve bouillon granules in 1/4 cup hot water. Stir shrimp, rice, lemon peel, and dissolved bouillon granules into skillet. Cook about 5 minutes or until heated through, stirring occasionally. Stir in dillweed. To serve, divide rice mixture among four bowls. If desired, garnish with fresh dill sprigs

SHOPPING LIST :

Check Them Off Check each Item!
select item1 tablespoon margarine or butter
select item2/3 cup thinly sliced leeks
select item1-1/2 cups carrots
select item1 cup fresh pea pods
select item1 teaspoon instant chicken bouillon granules
select item12 ounces fully cooked peeled shrimp
select item2 cups hot cooked rice
select item1 teaspoon lemon
select item1 tablespoon fresh dillweed or 1/2 teaspoon dried dillweed
select item

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