Shrimp and Rice Salad 2

1 can (14-1/2 oz.) clear ready to serve chicken broth
1/8 tsp. ground red pepper
1 med. bay leaf
3/4 cup regular long grain rice, uncooked
1 lb. med. shrimp, shelled and deveined
1/2 cup sliced green onions
1/2 cup thinly sliced radishes
1 cup frozen peas, thawed
1 tbsp. chopped fresh dill weed or 1 tsp. dried dill weed, crushed
1/3 cup sour cream
2/3 cup mayonnaise
1 tbsp. lemon juice

In 2-quart saucepan over high heat, heat broth, red pepper and bay leaf to boiling. Add rice. Reduce heat to low. Cover; simmer 15 minutes. Add shrimp. Cover; simmer 5 minutes more or until liquid is absorbed and shrimp turn pink.

In medium bowl, combine remaining ingredients with rice mixture. Cover; refrigerate until serving time, at least 2 hours.

Makes 5 cups or 6 servings

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Cajun Country -- New Iberia, Louisiana