HEB logo
Sautéed Shrimp with Chipotle Rice
Prep Time:
15 minutes
Cook Time:
10 minutes
4 - 6 servings

1 - 1 1/2 lb. shrimp, peeled & deveined

2 Tbsp. H-E-B Olive Oil

1 Tbsp. Adams Reserve Mexican-Blend Seasoning

1 jar H-E-B Roasted Red Peppers, drained

1 c. chipotle salsa

2 - 3 c. cooked brown rice (1 - 1 1/2 c. uncooked)

2/3 c. Kalamata olives, pitted & halved

4 - 6 oz. shredded Manchego or Parmesan cheese


Toss shrimp with oil and seasoning; set aside 5 or 10 minutes.
Drain red peppers. Place in blender or food processor; purée un
til smooth and set aside.
Heat a large skillet over medium-high heat about 3 minutes. Saut&eacut
e; shrimp in skillet 2 minutes or until just beginning to curl. Remove
shrimp to a plate; set aside.
Add puréed peppers and salsa to same skillet. Bring to a boil;
stir in shrimp, rice and olives. Top with cheese.
Cover pan partially and reduce heat to medium-low; cook 2 or 3 minutes
or until cheese melts.

Nutritional Information

No Nutritional Information Available


H-E-B Showtime, September 2011