Ingredients
1 tablespoon reduced calorie margarine or butter
2/3 cup thinly sliced leeks
1-1/2 cups shredded carrots
1 cup fresh pea pods, cut in half
1 teaspoon instant chicken bouillon granules
12 ounces fully cooked peeled shrimp
2 cups hot cooked rice
1 teaspoon finely shredded lemon peel
1 tablespoon fresh dillweed or 1/2 teaspoon dried dillweed

Directions
1. In a large skillet melt margarine over medium-high heat. Cook and stir leeks, carrots, and pea pods in hot margarine for 2 to 3 minutes or until vegetables are crisp-tender.

2. Dissolve bouillon granules in 1/4 cup hot water. Stir shrimp, rice, lemon peel, and dissolved bouillon granules into skillet. Cook about 5 minutes or until heated through, stirring occasionally. Stir in dillweed. To serve, divide rice mixture among four bowls. If desired, garnish with fresh dill sprigs.

Makes 4 servings.