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Prepare olive oil.
Use each chopped red peppers and onions.
Prepare (6) sugar snap peas,halved.
Provide frozen cooked medium shrimp, thawed, drained.
Provide black pepper.
Prepare milk.
Use (10) oz philadelphia savory garlic cooking cream.
Use white cooked long grain rice.

These plump chicken breasts are stuffed with an andouille-spiked rice and vegetable mixture, then topped with a creamy Creole shrimp sauce. Check out our whole series of stuffed chicken recipes for more inspiration! This garlic and spice infused dish is packed full of flavor and will become a Rinse the rice thoroughly with water to remove any excess starch. Heat a large pot or skillet over.

Heat oil in a large skilled on medium high heat . Add red peppers and onions ; cook and stir 4-5 mins or until crisp tender . Stir in peas cook 3-4 mins or until heated through, stirring frequently..
Add shrimp, black pepper and milk; cook and stir 3-5 min or until heated through. Add cooking cream; cook and stir 2 min..
serve over rice.

Honey Walnut Shrimp - Budget-friendly crispy battered shrimp tossed in a creamy, sweet mayonnaise mixture, topped with caramelized walnuts. This shrimp and rice dish always brings back memories of my childhood. My Dad used to make this with white rice and lots of grated cheese at the end, almost like a risotto, but not. My Dad used a lot more butter when he made it, but this lightened up version is just as delicious. From quick and easy bowls and plates (like these Shrimp Fajita Bowls, Sheet Pan Shrimp and Vegetables with Rice, and Shortcut Shrimp Paella) to Cajun-inspired suppers (we love this Jambalaya with Shrimp and Andouille Sausage and this Shrimp and Chicken Gumbo), you're going to want to.

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