Dilled Shrimp with Rice


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Try making your shrimp tonight with dillweed. The use of dillweed compliments the shrimp and rice very nicely.

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  • 1 Tbs. margarine or butter
  • 2/3 C. thinly sliced leeks
  • 1-1/2 C. shredded carrots
  • 1 C. fresh pea pods, cut in half
  • 1 tsp. instant chicken bouillon granules
  • 12 oz. fully cooked peeled shrimp
  • 2 C. hot cooked rice
  • 1 tsp. finely shredded lemon peel
  • 1 Tbs. fresh dillweed or 1/2 tsp. dried dillweed

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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 C. 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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