H-E-B Showtime, March 2013
1 1/2lb.Wild Texas Shrimp,
2Tbsp.H-E-B Basting Oil or Olive Oil,
1Tbsp.Adams Reserve Southwest Rub,
2garlic cloves, crushed or minced,
1c. (or more)chopped H-E-B Roasted Red and Yellow Peppers, drained,
1/4c.chopped fresh cilantro,
1bag (16 oz.)frozen H-E-B Poblano & Corn Steamable Rice,
•Garnish: a squeeze of fresh lemon juice and crumbled feta or white Mexican cheese,
1Peel 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.
2Heat a large, non-stick skillet over medium-high heat until very hot. Add shrimp; sauté 3 minutes, scooping and turning continuously, or until shrimp begins to curl. Stir in roasted peppers and cilantro. Remove from heat.
3Spoon mixture over rice and squeeze about 1 tablespoon lemon juice over shrimp mixture; top with crumbled feta or white Mexican cheese and serve.
No Nutritional Information Available