1 lb. shrimp, cleaned
1 onion, chopped
4 to 6 garlic cloves, minced
2 Tbsp. butter or margarine
1 1/2 c. water
1 pkg. chicken gravy mix
1 red pepper, chopped
1 Tbsp. lemon juice
1/2 tsp. salt
1 1/2 c. dry Minute rice
1/4 c. chopped parsley
Saute shrimp, onion and garlic in butter in large
skillet until shrimp turns pink. Combine water and gravy mix.
Add to shrimp mixture with red pepper, lemon juice and salt.
Bring to a full boil. Stir in rice and parsley. Cover; remove
from heat. Let stand 5 minutes. Fluff with fork. Makes 4
Microwave Directions: Combine onion, garlic and butter
in 12 x 7 1/2-inch microwavesafe dish. Cover and cook at High
2 minutes. Combine water and gravy mix. Add to onion mixture
with remaining ingredients except parsley. Cover and cook 4
minutes. Stir, cover and cook 3 to 4 minutes longer. Let
stand 5 minutes. Stir in parsley.
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