Wild Texas Shrimp Saute over Rice
1 1/2 lb. Wild Texas Shrimp
2 Tbsp. H-E-B Basting Oil or Olive Oil
1 Tbsp. Adams Reserve Southwest Rub
2 garlic cloves, crushed or minced
1 c. (or more) chopped H-E-B Roasted Red and Yellow Peppers, drained
1/4 c. chopped fresh cilantro
1 bag (16 oz.) frozen H-E-B Poblano & Corn Steamable Rice
• Garnish: a squeeze of fresh lemon juice and crumbled feta or w
hite Mexican cheese
Peel and devein shrimp. Toss with oil, Southwest rub, and garlic. Set
aside 5 minutes. In the meantime, cook rice according to package direc
tions and set aside.
Heat a large, non-stick skillet over medium-high heat until very hot.
Add shrimp; sauté 3 minutes, scooping and turning continuously,
or until shrimp begins to curl. Stir in roasted peppers and cilantro.
Remove from heat.
Spoon mixture over rice and squeeze about 1 tablespoon lemon juice ove
r shrimp mixture; top with crumbled feta or white Mexican cheese and s
No Nutritional Information Available
H-E-B Showtime, March 2013