Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Set aside. In a medium saucepan, bring 1 1/3 cups water and the rice to boiling. Reduce heat; simmer, covered, for 40 minutes or until rice is tender and most of the liquid is absorbed.
Meanwhile, in a large skillet, melt butter over medium heat. Add carrots and green beans; cook and stir for 4 to 5 minutes or until vegetables are crisp-tender. In a small bowl, stir together 1/4 cup water and bouillon granules until granules are dissolved. Add water mixture, shrimp, lemon zest and dill to bean mixture. Cook, uncovered, over medium heat for 3 to 4 minutes or until shrimp are opaque, stirring occasionally.
To serve, divide rice among 4 bowls. Divide shrimp and vegetable mixture among bowls.