Creole Shrimp & Peppers Over Rice Pilaf

Prep Time:
10 minutes
Cook Time:
20 minutes
4 servings


1poundH-E-B Wild New Harvest Gulf Shrimp,

2tablespoonsblackened seasoning,

1tablespoonH-E-B Olive Oil,

1green bell pepper, seeds & stem removed,

1/2mediumsweet onion,

*Rice Pilaf:,

1 1/4cupsuncooked rice,

1(14.5 ounce) canCajun-style stewed tomatoes,

1cupHill Country Fare Chicken Broth,


1Peel and devein shrimp. Remove tails and discard.

2Combine blackened seasoning with oil in a medium glass or stainless bowl; add shrimp, toss to coat, and set aside.

3Meanwhile, pour tomatoes and broth into a 2-quart saucepan. Place over Medium-High heat and bring to a boil. Reduce heat to Low, stir in rice and cook 15 to 20 minutes or until most of the liquid has been absorbed.

4While rice cooks, cut pepper and onion into very thin strips.

5Heat a large, nonstick skillet over Medium-High heat 3 minutes. Add pepper, onion and shrimp with marinade; sauté 2 to 4 minutes or until shrimp turn opaque (white) and form the letter "C". If you wish to continue to cook pepper and onion, remove shrimp from skillet first; do not overcook shrimp.

Nutritional Information

No Nutritional Information Available

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