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 white 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 directions and set aside.
Heat a large, non-stick skillet over medium-high heat until very hot. Add shrimp; saut&eac
ute; 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 over shrimp mixture; to
p with crumbled feta or white Mexican cheese and serve.
No Nutritional Information Available
H-E-B Showtime, March 2013