1 1/2 cups Original Minute Rice
1 small onion, chopped
1 tablespoon oil
3/4 pound medium shrimp, cleaned
2 to 3 garlic cloves, minced
1 bottle (8 ounces) clam juice
1 tablespoon cornstarch
1 tablespoon chopped parsley
1 tablespoon lemon juice
1 red pepper, diced
Prepare rice as directed on package. Keep warm.
Cook and stir onion in hot oil in large skillet until tender
but not browned. Add shrimp and garlic. Cook and stir until
shrimp are pink.
Meanwhile, mix clam juice, cornstarch, parsley, lemon juice
and pepper. Add to skillet with red pepper. Bring to boil
1 minute. Serve shrimp mixture over rice.
Makes 4 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.