1 c. water
1 c. quick cooking rice
1 tsp. instant chicken bouillon granules
1/4 tsp. ground tumeric
2 (6 oz.) pkg. frozen, peeled, cooked shrimp
1/3 c. reduced calorie Italian salad dressing
1/8 tsp. paprika
1 (10 oz.) pkg. frozen peas and onions
Lettuce leaves
Tomato wedges

In small saucepan heat water to boiling. Stir in rice, bouillon and tumeric. Remove from heat. Cover and let stand 5 minutes. In 2 quart micro-safe casserole cook shrimp and peas with onions covered on high for 3 minutes. Stir once. Drain. Add hot rice, salad dressing and paprika to shrimp mixture. Toss to coat well. Place in freezer until chilled stirring occasionally.

Serve on lettuce lined plates and garnish with tomato. Makes 4 servings.