Close
Ingredients
| unsalted butter: 1 tsp |
| leeks: 2/3 cup |
| carrots (chopped): 1/2 cup |
| peas (chopped): 1 cup |
| chicken bouillon: 1 tsp |
| raw shrimp: 12 oz |
| white rice: 2 cups |
| dried dill weed: 1/2 tsp |
Dilled shrimp with rice
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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.