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,
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.
No Nutritional Information Available