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Categories:
oil red peppers onions sugar snap peas clove garlic shrimp Philadelphia cream cheese milk white rice
Viewed: 99 - Published at: 7 years agoIngredients
- 2 tsp. oil
- 1/2 cup chopped red peppers
- 1/2 cup chopped onions
- 2 cups sugar snap peas, trimmed, halved
- 1 clove garlic, minced
- 1 lb. (450 g) frozen cooked cleaned (with tails left on) medium shrimp, thawed, drained
- 1/2 cup Philadelphia Cream Cheese Product
- 1/3 cup milk
- 2-2/3 cups hot cooked long-grain white rice
Method
- Heat oil in large nonstick skillet on medium-high heat.
- Add peppers and onions; cook and stir 4 min.
- or until slightly softened.
- Stir in peas; cook 2 to 3 min.
- or until crisp-tender, adding garlic for the last minute.
- Add shrimp; cook and stir 2 min.
- or until heated through.
- Transfer to plate; cover to keep warm.
- Add cream cheese product and milk to skillet; cook on medium heat 2 to 3 min.
- or until cream cheese is completely melted and sauce is heated through, stirring frequently.
- Spoon shrimp mixture over rice; drizzle with cream cheese sauce.
