Dilled Shrimp with Rice

This quick, full-of-flavor dinner recipe combines lemon, dill, shrimp, rice, carrots, leeks, and fresh pea pods.

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1 users rated this recipe an average rating of 1.0
Makes:
4 servings
Start to Finish:
25 mins
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Dilled Shrimp with Rice

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
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. 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
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