01-28-2004, 04:01 PM
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.
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