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Rice with Shrimp Cream Sauce

Yield: Serves 4 - 1-1/2 cups per serving.



1 medium-sized onion, diced
2 cups green bell pepper, diced
1/4 cup dry white wine
1/2 10-ounce can condensed low-fat cream of mushroom soup
1/2 cup nonfat sour cream
8 ounces medium raw shrimp, peeled, deveined & sliced
2 tablespoons parmesan cheese
Hot pepper sauce to taste
3 cups cooked brown rice

Heat a 12-inch non-stick skillet over medium high. Lightly spray with vegetable cooking oil. Saute onion and bell peppers until brown and tender - about 4 minutes.

Add wine, cream of mushroom soup, sour cream and shrimp; bring to a boil then reduce to a simmer. Simmer for a few minutes until shrimp are done.

Serve over cooked brown rice.