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