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Prep 35min
Total35min
Servings4
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Ingredients
2
tablespoons butter or margarine
1
package (6.2 oz) rice and vermicelli mix with almonds and Oriental seasonings
2
cups water
2
tablespoons orange marmalade
1
teaspoon grated lemon peel
1
lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1 1/2
cups frozen sugar snap pea pods
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Steps
1
In 12-inch nonstick skillet, cook butter, rice and vermicelli mix and contents of seasoning packet over medium heat about 2 minutes, stirring frequently, until rice and vermicelli are light golden brown.
2
Stir in water. Heat to boiling; reduce heat to low. Cover and cook about 15 minutes or until most of liquid is absorbed.
3
Stir in marmalade, lemon peel and shrimp. Cover and cook 5 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Stir in pea pods. Cover and cook 3 to 4 minutes or until pea pods are crisp-tender.
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You could use peach or apricot preserves instead of the orange marmalade.
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