Combine water, 1 tablespoon of butter and contents of rice and seasoning packets in saucepan. Bring to a boil. cover tightly and simmer 22 minutes. While rice simmers, melt remaining 2 tablespoons butter in 10 inch skillet over medium heat. Add shrimp and peppercorns; cook and stir 2 minutes. Add cream and salt; cook over high heat until cream is thickened and shrimp are evenly coated, stirring constantly, 3 to 4 minutes. Stir sugar snap peas into rice; cover and continue to simmer 3 minutes or until all water is absorbed. Stir in red pepper. Serve shrimp alongside rice.
Makes 4 servings.
Cajun Country -- New Iberia, Louisiana