1/4 cup flour

2 tablespoons margarine or butter

1 cup chili sauce

1 tablespoon chopped parsley

2 teaspoons lemon juice

1/2 teaspoon dry mustard

Dash ground red pepper

1-1/2 cups Minute Rice

 

Coat shrimp lightly with flour.  Melt margarine in large skillet on medium heat.  Add shrimp; cook and stir 5 minutes or until lightly browned, turning frequently.  Mix chili sauce, parsley, lemon juice, mustard, and pepper.  Pour over shrimp; bring to boil.  Reduce heat to low; simmer 5 minutes.

 

Meanwhile, prepare rice as directed on package.  Serve shrimp mixture over rice.

 

Makes 4 servings.