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Dixie Shrimp And Rice


Serves: 4
Total Calories: 1,332.781

Ingredients

1 cup white rice
1 cup green bell pepper chopped
1/2 cup green onion sliced
2 cloves garlic minced
2 tablespoons vegetable oil
1 (14 1/2-ounce) can stewed tomatoes
1 (4-ounce) can mushrooms sliced, drained
3 teaspoons chicken bouillon
1 teaspoon basil dried basil leaves, crushed
1/2 teaspoon thyme dried, crushed
1/8 teaspoon black pepper
2 tablespoons vermouth
2 teaspoons cornstarch
1 (12-ounce) package frozen shrimp peeled, deveined medium

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 1,332.781
Calories from Fat: 251

This Dixie Shrimp And Rice recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.


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