Dilled Shrimp with Rice
tablespoon margarine or butter
cup thinly sliced leeks
cups shredded carrots
cup fresh pea pods, cut in half
teaspoon instant chicken bouillon granules
ounces fully cooked peeled shrimp
cups hot cooked rice
teaspoon finely shredded lemon peel
- 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.
- 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. Makes 4 servings.
Nutrition Facts(Dilled Shrimp with Rice)
- Per serving:
- 253 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 166 mg chol.,
- 519 mg sodium,
- 30 g carb.,
- 2 g fiber,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet