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Dilled Shrimp with Rice

Makes: 4 servings
Start to Finish 25 mins
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  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. Makes 4 servings.

Nutrition Facts (Dilled Shrimp with Rice)
  • Servings Per Recipe 4,
  • cal. (kcal) 253,
  • Fat, total (g) 4,
  • chol. (mg) 166,
  • sat. fat (g) 1,
  • carb. (g) 30,
  • fiber (g) 2,
  • pro. (g) 21,
  • vit. A (RE) 2225,
  • vit. C (mg) 8,
  • sodium (mg) 519,
  • calcium (mg) 71,
  • iron (mg) 4,
  • Vegetables () 2,
  • Starch () 2,
  • Lean Meat () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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