Creamy Shrimp and Bacon Skillet - Kraft Recipes Top
Comida Kraft
Recipe Box

Creamy Shrimp and Bacon Skillet

Prep Time
5
min.
Total Time
30
min.
Servings

Makes 4 servings.

Once you've got bacon and shrimp in the skillet, what more could you possibly ask for? How about a creamy mixture of spinach and rice with some Parmesan?

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What You Need

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Make It

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  • Heat dressing in large skillet on medium-high heat. Add onion and bacon; cook 5 min. or until bacon is cooked.
  • Add rice, shrimp, broth and water. Bring to boil; cover. Reduce heat to low; simmer 15 min.
  • Stir in cream cheese until melted and combined. Top with spinach; cover. Cook 5 to 10 min. or until spinach is wilted. Stir in until spinach is combined. Sprinkle with Parmesan cheese.

Substitute

Substitute 1 lb. boneless skinless chicken breasts, cubed, for shrimp. Prepare as directed, being sure to check that chicken is cooked through to 165°F before serving.

Size Wise

Your family will know it is a celebratory occasion when you serve this rich meal. Remember to balance your food choices throughout the day when enjoying indulgent foods.

Servings

  • Makes 4 servings.

Nutritional Information

Serving Size Makes 4 servings.
AMOUNT PER SERVING
Calories 790
Total fat 47g
Saturated fat 20g
Cholesterol 290mg
Sodium 1790mg
Carbohydrate 48g
Sugars 6g
Protein 41g
% Daily Value
Vitamin A 250 %DV
Vitamin C 15 %DV
Calcium 15 %DV
Iron 45 %DV

* 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.

Ratings & Reviews

Rated 1 out of 5 by from I followed this recipe exactly and it was terrible. I followed this recipe exactly and it was terrible. We couldn't even swallow our first bites and we threw it away. Maybe we did something wrong?
Date published: 2009-04-01
Rated 4 out of 5 by from
Date published: 2005-10-12
Rated 5 out of 5 by from
Date published: 2009-06-07
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