Serves: 4
Total Calories: 333
Cook rice according to package directions drain and keep warm if necessary.
Meanwhile, in a 10-inch skillet over medium heat, sauté green pepper, green onions and garlic in oil for about 7 minutes or until green pepper is crisp-tender.
Increase heat to medium-high. Add stewed tomatoes, mushrooms, bouillon granules, basil, thyme and pepper. Break up tomatoes if pieces are large. Bring to a boil and boil for about 5 minutes to blend flavors, stirring if necessary.
Meanwhile, in a small bowl, mix vermouth and cornstarch until smooth set aside.
Increase heat to high. Add frozen shrimp to skillet. Stir vermouth and cornstarch mixture pour into skillet. Stirring, bring to a full boil and boil for 2 to 3 minutes or until shrimp are opaque and fully cooked. Serve over rice.
* Rinse shrimp under cool water to separate if necessary.
This Dixie Shrimp And Rice recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.
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