The sprightly combination of lemon and dill is a great seasoning for sweet pink shrimp. With these three ingredients and rice it could take you all of 25 minutes to produce a main dish for four diners.
One of the shortcuts available, explains the editor of Better Homes and Gardens' "One Dish Dinners" (Meredith, 2000, $24.95), which features the recipe, is the fully cooked, peeled shrimp found in more and more supermarkets.
The cookbook's 150 recipes are handy to make, but also include a range of techniques, flavors and ingredients among the options they offer the home cook. This recipe uses stir-frying and is also helpfully low in fat.
Dilled Shrimp With Rice
Preparation and cooking time: 25 minutes
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 snipped fresh dill or 1/2 teaspoon dried dill
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.
Dissolve bouillon granules in 1/4 cup water. Stir shrimp, rice, lemon peel and dissolved granules into skillet. Cook about 5 minutes or until heated through, stirring occasionally. Stir in dill. To serve, divide rice mixture among four bowls. If desired, garnish with fresh dill sprigs.
Makes 4 servings.
Nutrition information per serving: 268 cal., 4 g total fat (1 g saturated fat), 166 mg chol., 478 mg sodium, 35 g carbo., 5 g fiber, 22 g pro.
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