This shrimp and rice dish is ready in 30 minutes. Don’t believe it? Give our Garlic & Chili-Spiked Shrimp recipe a try - you won’t be disappointed by the chili-cream sauce, sautéed shrimp and steamed rice.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. butter
1 green onion, diagonally sliced
1 serrano chile, minced
4 cloves garlic, minced
1 lb. (450 g) uncooked medium shrimp, peeled with tails left on, deveined
1/2 cup (1/2 of 250-g tub) Philadelphia Light Brick Cream Cheese Spread
1/2 cup 25%-less-sodium chicken broth
2-2/3 cups hot cooked long-grain white rice
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How do I make it ?
Melt butter in large skillet on medium heat. Add onions, chiles and garlic; cook and stir 3 min. Add shrimp; cook 3 to 5 min. or until shrimp turn pink.
Stir in cream cheese product and broth; simmer 5 to 6 min. or until sauce is well blended and slightly thickened, stirring constantly.
Serve over rice.
Kraft Kitchen Tips!
Creamy Garlic & Herb Chicken and Rice
Prepare as directed, substituting 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces, for the shrimp.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 6 g
Cholesterol 200 mg
Sodium 490 mg
Carbohydrate 33 g
Fibre 1 g
Sugars 2 g
Protein 28 g
4 servings, 1/4 recipe (243 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.