Recipe by PHILADELPHIA Cooking Creme
"Sweet shrimp, red peppers, onions, and snow peas are sauteed together as the savory base for this creamy rice dish, made with PHILADELPHIA Savory Garlic Cooking Creme."
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chopped red peppers
1 (6 ounce) package
sugar snap peas, halved
frozen cooked cleaned medium shrimp, thawed, drained
1 (10 ounce) tub
PHILADELPHIA Savory Garlic Cooking Creme
hot cooked long-grain white rice
Delicious, just like Shrimp n' Grits from the lowcountry. I did 1/2 a frozen bag of red/green pepper and onion mix, and quick-cooking yellow grits instead of rice. I lived in Charleston for four years and this is a pretty darn delicious, and quick, shrimp n' grits match!
This the 2nd time that I've used philly cooking creme--and its the second dissappointment. You're probably better off making your own cream sauce...
This was delicious and super easy to make! I used an entire medium onion and an entire red pepper instead of measuring/wasting the leftovers. The sauce was a little soupy, so I added some flour and let it simmer uncovered a while to thicken it up. I substituted whole wheat pasta instead of white rice, definitely a keeper!
Made just as described. It is a beautiful dish but the flavor did not quite do it for us - probably will not make again. It was the fiirst time I had tried the cooking creme. Tasted too much like cream cheese with not enough garlic flavor. Also, make sure to take the tough ends of the peas along with the "strings".
This was good, but a little bland. I think it needed some salt, but everyone seemed to enjoy it. I put in extra red pepper, onion, and doubled the sugar snap peas.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Shrimp and Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 110
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