Sautéed Shrimp with Chipotle Rice
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.
No Nutritional Information Available
H-E-B Showtime, September 2011