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Cheesy Shrimp and Rice

Cheesy Shrimp and Rice recipe
photo by:kraft
I made a few changes to add flavor. I added 2 cloves garlic, 1/4 tsp. black pepper, 1/4 c. Parmesan cheese, and 2 Tbs. lemon juice. As good as it was, next time I will use ...read more
posted by
kssonrisa
on 9/28/2012
time
prep:
15 min
total:
32 min
servings
total:
4 servings, 1-1/2 cups each
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posted:
4/30/2007
Definitely needed more flavor. I added garlic while cooking the shrimp and then used regular chicken stock instead of low sodium. It was very yummy...hubby and kids loved it!
posted:
4/29/2007
I loved the flavor. I added a dash of Cayenne, a little bit more cream cheese, and when it was done I sprinkled it with shredded parmesan. My boyfriend liked it too, but he doesn't like broccoli, and asked me to make it with carrots next time.
posted:
4/29/2007
made it as recipe said. bland. added spices as others said while still in skillet. not as bland but not tasty either. added soy sauce when put in plate. NOPE didnt help. not a keeper. good thing about it is , this is the only recipe here i have ever tried that was NOT good!
posted:
4/11/2007
This recipe was tasty & quick. It does however need alittle extra spice. We put garlic, extra cheese and some hot sauce just to give it more jazz.
posted:
4/10/2007
Not a lot of flavor
posted:
4/3/2007
I used Brown Minute rice and add minced garlic when I sauteed the shrimp - it came out great! Very easy great for a night when you don't think you have time to cook!
posted:
4/3/2007
I would add some sort of cheddar or velveeta to this recipe. It was good, but I felt like it needed something more...zippy.
posted:
4/1/2007
It was good but a little bland. My fiance and I added Jane's Crazy Mixed up Salt and parmesan cheese to it and it added some flavor. I'll make it again and try out different spices for it.
posted:
3/28/2007
I would not use as much cream cheese next time.
posted:
3/28/2007
I couldn't find frozen, raw shrimp. I had to use a more expensive frozen, pre-cooked kind. It turned out pretty good, tho.
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