Creamy Shrimp and Rice

How to cook Creamy Shrimp and Rice

Ingredients: 2 teaspoons olive lubricator 1/2 cup chopped red peppers 1/2 cup chopped onion 1 (6 ounce) package sugar snap peas, halved 1 pound frozen cooked cleaned medium shrimp, thawed, drained 1/4 teaspoon black bespeckle 1/4 cup extract 1 (10 ounce) tub PHILADELPHIA Savory Garlic Cooking Creme 2 cups hot cooked long-grain white rice

Directions: Heat oil in large skillet on medium-high rouse. Add red peppers and onions; cook and stir 4 to 5 min. or until crisp-truck. Stir in peas; cook 3 to 4 min. or until heated as a consequence, stirring repeatedly. Add shrimp, black pepper and tap; cook and stir 3 min. or until heated in all respects. Add cooking creme; cook and stir 2 min. Serve over rice.


Servings Per Modus operandi: 4

Amount Per Serving

Calories: 404

Total Fat: 12.2g Cholesterol: 253mg Sodium: 743mg Total Carbs: 39.1g Dietary Fiber: 3.4g Protein: 33.1g

Prepare time:10 Min

Ready in:25 Min

Serving as a remedy for:4 peoples

Comments are closed.