Sautéed Shrimp with Chipotle Rice

Prep Time:
15 minutes
Cook Time:
10 minutes
4 - 6 servings

H-E-B Showtime, September 2011


1 - 1 1/2lb.shrimp, peeled & deveined,

2Tbsp.H-E-B Olive Oil,

1Tbsp.Adams Reserve Mexican-Blend Seasoning,

1jarH-E-B Roasted Red Peppers, drained,

1c.chipotle salsa,

2 - 3c.cooked brown rice (1 - 1 1/2 c. uncooked),

2/3c.Kalamata olives, pitted & halved,

4 - 6oz.shredded Manchego or Parmesan cheese,


1Toss shrimp with oil and seasoning; set aside 5 or 10 minutes.

2Drain red peppers. Place in blender or food processor; purée until smooth and set aside.

3Heat a large skillet over medium-high heat about 3 minutes. Sauté shrimp in skillet 2 minutes or until just beginning to curl. Remove shrimp to a plate; set aside.

4Add puréed peppers and salsa to same skillet. Bring to a boil; stir in shrimp, rice and olives. Top with cheese.

5Cover pan partially and reduce heat to medium-low; cook 2 or 3 minutes or until cheese melts.

Nutritional Information

No Nutritional Information Available

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