1 1/2to 2 pounds uncooked Large or Extra Large Peeled and Deveined or EZ Peel Shrimp,
2Tbsp.Adams Reserve Cajun Seasoning Rub,
1Tbsp.H-E-B Olive Oil,
1jar (15 oz.) Canyon Foods Cajun Creole Sauce,
1can(14.5 oz.) Crushed Tomatoes,
*may substitute 1 can H-E-B Stewed or Cajun-Style Tomatoes,
1 1/2c.uncooked H-E-B Long Grain Rice,
1canHill Country Fare Beef Broth plus 1 cup water,
1Peel shrimp (for EZ peel only); discard tails. Toss shrimp with seasoning and oil in a plastic bag; toss to coat and set aside 5 minutes.
2Meanwhile, bring broth and water to a boil in a 2-quart saucepan. Add rice; reduce heat to Low. Cover and cook 15 minutes.
3While 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 overcook shrimp.
4 Stir in Creole sauce and tomatoes; bring to a simmer and remove from heat. Season to taste.
No Nutritional Information Available