1 tablespoon butter
1 ½ cups carrot, shredded (3 medium)
1 cup peas, sugar snap
⅓ cup onion, green, sliced
1 pound shrimp, cooked, peeled and deveined
2 cups rice, cooked
1 teaspoon lemon peel, finely shredded
¾ cup chicken or vegetable broth
1 tablespoon dill, fresh, snipped
1. In a large skillet, melt butter over medium heat. Add carrot, peas, and onion; cook and stir 2 to 3 minutes or until veggies are crisp-tender.
2. Stir shrimp, rice, lemon peel, and broth into skillet; heat through. Stir in dill.
I added some fresh dill on top to garnish as well, and then I found it needed extra salt and pepper as well.
I think next time I'll also add another spice - not sure what yet...and garlic too.