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.
Add shrimp, black pepper and milk; cook and stir 3 min. or until heated through. Add cooking creme; cook and stir 2 min.
Serve over rice.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
2 teaspoons olive oil
1/2 cup chopped red peppers
1/2 cup chopped onion
1 (6 ounce) package sugar snap peas, halved
1 pound frozen cooked cleaned medium shrimp, thawed, drained
1/4 teaspoon black pepper
1/4 cup milk
1 (10 ounce) tub PHILADELPHIA Savory Garlic Cooking Creme
2 cups hot cooked long-grain white rice
Health info:
Calories: 404 Total Fat: 12.2g Cholesterol: 253mg
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