Creole Shrimp & Peppers Over Rice Pilaf
1 pound H-E-B Wild New Harvest Gulf Shrimp
2 tablespoons blackened seasoning
1 tablespoon H-E-B Olive Oil
1 green bell pepper, seeds & stem removed
1/2 medium sweet onion
* Rice Pilaf:
1 1/4 cups uncooked rice
1 (14.5 ounce) can Cajun-style stewed tomatoes
1 cup Hill Country Fare Chicken Broth
Peel and devein shrimp. Remove tails and discard.
Combine blackened seasoning with oil in a medium glass or stainless bo
wl; add shrimp, toss to coat, and set aside.
Meanwhile, pour tomatoes and broth into a 2-quart saucepan. Place over
Medium-High heat and bring to a boil. Reduce heat to Low, stir in ric
e and cook 15 to 20 minutes or until most of the liquid has been absor
While rice cooks, cut pepper and onion into very thin strips.
Heat a large, nonstick skillet over Medium-High heat 3 minutes. Add pe
pper, onion and shrimp with marinade; sauté 2 to 4 minutes or until sh
rimp turn opaque (white) and form the letter "C". If you wish to conti
nue to cook pepper and onion, remove shrimp from skillet first; do not