Peppered Shrimp with Chicken Stock Rice

1-3/4 cup water
3 tbsp. butter or margarine
1 pkg. (4.9 oz.) Uncle Ben's Country Inn Brand Rice Dishes Chicken Stock Rice
1 lb. lg. shrimp, peeled and deveined
2 to 3 tsp. freeze-dried or bottled drained green peppercorns
1/3 cup whipping cream
1/2 tsp. salt
1-1/2 cup sugar snap peas or pea pods, halved if large, thawed if frozen
1/2 cup diced red bell peppers

Combine water, 1 tablespoon of butter and contents of rice and seasoning packets in saucepan. Bring to a boil. cover tightly and simmer 22 minutes. While rice simmers, melt remaining 2 tablespoons butter in 10 inch skillet over medium heat. Add shrimp and peppercorns; cook and stir 2 minutes. Add cream and salt; cook over high heat until cream is thickened and shrimp are evenly coated, stirring constantly, 3 to 4 minutes. Stir sugar snap peas into rice; cover and continue to simmer 3 minutes or until all water is absorbed. Stir in red pepper. Serve shrimp alongside rice.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana