Ingredients

(Preparation and cooking time 25 minutes)

1 tablespoon margarine or butter
2/3 cup thinly sliced leeks
1 1/2 cups shredded carrots
1 cup fresh pea pods, cut in half
1 teaspoon instant chicken bouillon granules
12 ounces fully cooked peeled shrimp
2 cups hot cooked rice
1 teaspoon finely shredded lemon peel
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dill

Directions

In a large skillet, melt margarine over medium-high heat. Cook and stir leeks, carrots and pea pods in hot margarine for 2 to 3 minutes or until vegetables are crisp-tender.

Dissolve bouillon granules in 1/4 cup water. Stir shrimp, rice, lemon peel and dissolved granules into skillet. Cook about 5 minutes or until heated through, stirring occasionally. Stir in dill. To serve, divide rice mixture among four bowls. If desired, garnish with fresh dill sprigs. Makes 4 servings.

Nutrition information per serving: 268 cal., 4 g total fat (1 g saturated fat), 166 mg cholesterol, 478 mg sodium, 35 g carbohydrates, 5 g fiber, 22 g protein.