Shrimp Creole with Rice Pilaf
1 1/2 to 2 pounds uncooked Large or Extra Large Peeled and Deveined or
EZ Peel Shrimp
2 Tbsp. Adams Reserve Cajun Seasoning Rub
1 Tbsp. H-E-B Olive Oil
1 jar (15 oz.) Canyon Foods Cajun Creole Sauce
1 can (14.5 oz.) Crushed Tomatoes
* may substitute 1 can H-E-B Stewed or Cajun-Style Tomatoes
* Rice Pilaf:
1 1/2 c. uncooked H-E-B Long Grain Rice
1 can Hill Country Fare Beef Broth plus 1 cup water
Peel shrimp (for EZ peel only);
discard tails. Toss shrimp with
ing and oil in a plastic
bag; toss to coat and set aside
Meanwhile, bring broth and water
to a boil in a 2-quart saucepan.
rice; reduce heat to Low.
Cover and cook 15 minutes.
While rice cooks, heat a large
skillet over Medium-High heat
. Add shrimp; sauté
2 to 4 minutes or until shrimp turn
and form the letter
“C”. Do not overcook shrimp.
Stir in Creole sauce and tomatoes;
bring to a simmer and remove
heat. Season to taste.