Creole Shrimp & Peppers Over Rice Pilaf
1 pound H-E-B Wild New Harvest Gulf Shrimp
2 tablespoons blackened seasoning
1 tablespoon H-E-B Olive Oil
1 green bell pepper, seeds & stem removed
1/2 medium sweet onion
* Rice Pilaf:
1 1/4 cups uncooked rice
1 (14.5 ounce) can Cajun-style stewed tomatoes
1 cup Hill Country Fare Chicken Broth
Peel and devein shrimp. Remove tails and discard.
Combine blackened seasoning with oil in a medium glass or stainless bowl; add shrimp, toss
to coat, and set aside.
Meanwhile, pour tomatoes and broth into a 2-quart saucepan. Place over Medium-High heat an
d bring to a boil. Reduce heat to Low, stir in rice and cook 15 to 20 minutes or until mos
t of the liquid has been absorbed.
While rice cooks, cut pepper and onion into very thin strips.
Heat a large, nonstick skillet over Medium-High heat 3 minutes. Add pepper, onion and shri
mp with marinade; sauté 2 to 4 minutes or until shrimp turn opaque (white) and form the le
tter "C". If you wish to continue to cook pepper and onion, remove shrimp from skillet fir
st; do not overcook shrimp.
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