Dilled Shrimp With Rice - cooking recipe

Ingredients

1 Tbsp. butter
2/3 c. thinly sliced onion
1 1/2 c. shredded carrots
1 c. fresh pea pods
1 chicken bouillon cube
12 oz. fully cooked, peeled shrimp
2 c. hot cooked rice
1 Tbsp. fresh dill weed or 1/2 tsp. dried dill weed
1 tsp. finely shredded lemon peel
1/4 c. hot water

Preparation

In a large skillet, melt butter over medium-high heat.
Cook and stir onion, carrots and pea pods for 2 to 3 minutes or until vegetables are crisp-tender.
Dissolve bouillon in 1/4 cup hot water.
Stir shrimp, rice, lemon peel and bouillon into skillet. Cook about 5 minutes or until heated through, stirring occasionally.
Stir in dill weed.
Makes 4 servings.