Creamy Shrimp and Rice

Creamy Shrimp and Rice

6 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    25 m
Recipe by  PHILADELPHIA Cooking Creme

“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.”

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Adjust Servings

Original recipe yields 6 cups



  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.

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Reviews (6)

Rate This Recipe


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

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!

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Amount Per Serving (4 total)

  • Calories
  • 404 cal
  • 20%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 39.1 g
  • 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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