3 cups Hill Country Fare Raw EZ Peel Large Shrimp
2 tablespoons canola oil
1 large onion, peeled cut into 1-inch thick slices and separated
2 cups H-E-B Instant Long Grain Rice
1-2 tablespoons, each: fresh jalapeño peppers and fresh cilantro, chopped
1 large tomato cut into 6 wedges
Peel & devein the shrimp, place in a bowl and set aside. Heat a large skillet over high h
eat for 2 minutes. Add oil and onions; stir-fry for 3 minutes until onions begin to brown
. Add the shrimp & long grain instant rice and stir-fry 2 more minutes. Add chopped jala
peño pepper, chopped cilantro and tomato wedges and stir-fry 1 more minute. Add 2 cups wa
ter and bring the mixture to a boil over high heat.
Season shrimp and rice mixture to taste with salt and fresh cracked pepper. Bring mixture
to a boil over high heat, cover and reduce heat to low. Cook the Shrimp Mexicana for 5 m
inutes and serve.
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