Our Garlic, Herb and Chili-Spiked Shrimp takes a mere 15 minutes to prepare, but it's a company's-coming-caliber dinner you'd be proud to serve.
What You Need
Original recipe yields 4 servings
1 Tbsp. butter
1 green onion, diagonally sliced
1 serrano chile, minced
4 cloves garlic, minced
1 lb. uncooked medium shrimp, peeled with tails left on, deveined
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup chicken broth
2 cups hot cooked long-grain white rice
2 Tbsp. chopped Italian parsley
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Let's 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 and broth; simmer 5 to 6 min. or until sauce is well blended and slightly thickened, stirring constantly.
Spoon rice into 4 bowls; top with shrimp mixture, sauce and parsley.
Creamy Garlic & Herb Chicken and Rice
Prepare as directed, substituting 1 lb. boneless skinless chicken breasts, cut into bite-size pieces, for the shrimp.
Since serrano chiles can be very spicy, you can use 1/2 of a small jalapeno pepper instead for a milder dish.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.