Fried Rice Ring with Shrimp
|Boiling water||2 Cup (32 tbs)|
|Frozen ready to cook shrimp||7 Ounce|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Quick cooking rice||1 1⁄3 Cup (21.33 tbs)|
|Frozen shrimp soup||10 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
Pour boiling water over shrimp to separate.
Cook shrimp lightly in butter or margarine; lift out, and cut into 1/2-inch pieces.
Put green pepper and onion in frying pan, and cook until transparent.
Add rice; stir and cook until lightly browned.
Add salt, bouillon and shrimp.
Bring to boil; pour into greased 5-cup ring mold.
Cover and set in pan of boiling water 15 minutes.
Heat soup in top of double boiler until defrosted.
Mix cornstarch with milk, add to soup and cook until thick and smooth.
Cook frozen peas according to directions on package.
Unmold rice ring on hot platter.
Fill center with hot cooked peas.
Top with hot shrimp sauce.