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Shrimp Creole with Rice Pilaf
Prep Time:
5 minutes
Cook Time:
15 minutes
4-6 servings

1 1/2 to 2 pounds uncooked Large or Extra Large Peeled and Deveined or EZ Peel Shrimp

2 Tbsp. Adams Reserve Cajun Seasoning Rub

1 Tbsp. H-E-B Olive Oil

1 jar (15 oz.) Canyon Foods Cajun Creole Sauce

1 can (14.5 oz.) Crushed Tomatoes

* may substitute 1 can H-E-B Stewed or Cajun-Style Tomatoes

* Rice Pilaf:

1 1/2 c. uncooked H-E-B Long Grain Rice

1 can Hill Country Fare Beef Broth plus 1 cup water


Peel shrimp (for EZ peel only); discard tails. Toss shrimp with seasoning and oil in a pla
stic bag; toss to coat and set aside 5 minutes.
Meanwhile, bring broth and water to a boil in a 2-quart saucepan. Add rice; reduce heat to
Low. Cover and cook 15 minutes.
While rice cooks, heat a large skillet over Medium-High heat 3 minutes. Add shrimp; sauté
2 to 4 minutes or until shrimp turn opaque (white) and form the letter “C”. Do not overcoo
k shrimp.
Stir in Creole sauce and tomatoes; bring to a simmer and remove from heat. Season to tast

Nutritional Information

No Nutritional Information Available


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