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Wild Texas Shrimp Saute over Rice
Prep Time:
10 minutes
Cook Time:
5 minutes
4 - 6 servings

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

Nutritional Information

No Nutritional Information Available


H-E-B Showtime, March 2013