Creamy Shrimp and Rice

Creamy Shrimp and Rice

PHILADELPHIA Cooking Creme 0

"Sweet shrimp, red peppers, onions, and snow peas are sauteed together as the savory base for this creamy rice dish, made with PHILADELPHIA Savory Garlic Cooking Creme."

Ingredients 25 m {{adjustedServings}} servings 404 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 253 mg
  • 84%
  • Sodium:
  • 743 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oil in large skillet on medium-high heat. Add red peppers and onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in peas; cook 3 to 4 min. or until heated through, stirring frequently.
  2. Add shrimp, black pepper and milk; cook and stir 3 min. or until heated through. Add cooking creme; cook and stir 2 min.
  3. Serve over rice.
Tips & Tricks


  • Kraft Kitchens Tips
  • How to Make it Meatless: Prepare as directed, omitting the shrimp.
  • Substitute: Prepare using whatever vegetables you have on hand.
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Reviews 6

  1. 6 Ratings


This the 2nd time that I've used philly cooking creme--and its the second dissappointment. You're probably better off making your own cream sauce...


Delicious, just like Shrimp n' Grits from the lowcountry. I did 1/2 a frozen bag of red/green pepper and onion mix, and quick-cooking yellow grits instead of rice. I lived in Charleston for four years and this is a pretty darn delicious, and quick, shrimp n' grits match!

Nova Fleming

This was delicious and super easy to make! I used an entire medium onion and an entire red pepper instead of measuring/wasting the leftovers. The sauce was a little soupy, so I added some flour and let it simmer uncovered a while to thicken it up. I substituted whole wheat pasta instead of white rice, definitely a keeper!