Dilled Shrimp with Rice
Recipe from Better Homes and Gardens

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


Dilled Shrimp with Rice

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Servings: Makes 4 servings.
Total Time: 25 mins
Related Categories: Diabetic, Rice, Sauteed Shrimp, Shrimp
 
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Ingredients
  • 1  tablespoon
    margarine or butter
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  • 2/3  cup
    thinly sliced leeks
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  • 1-1/2  cups
    shredded carrots
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  • 1  cup
    fresh pea pods, cut in half
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  • 1  teaspoon
    instant chicken bouillon granules
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  • 12  ounces
    fully cooked peeled shrimp
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  • 2  cups
    hot cooked rice
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  • 1  teaspoon
    finely shredded lemon peel
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  • 1  tablespoon
    fresh dillweed or 1/2 teaspoon dried dillweed
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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 information
Calories 253, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 166 mg, Sodium 519 mg, Carbohydrate 30 g, Fiber 2 g, Protein 21 g. Daily Values: Vitamin A 216%, Vitamin C 13%, Calcium 7%, Iron 24%. Exchanges: Vegetable 1.5, Starch 1.5, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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