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Caribbean Shrimp & Peppers Over Rice Pilaf



Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

20 minutes


4 servings


1  pound  H-E-B Wild New Harvest Gulf Shrimp

1  tablespoon  Caribbean jerk rub

2  teaspoons  olive oil, divided

1  red bell pepper

1  green bell pepper

1/2  medium onion, cut into thin wedges

2  cloves  garlic, minced

1  (14.5 ounce) can  chicken broth

1  (8 ounce) can  crushed pineapple, undrained

1  teaspoon  Caribbean jerk rub

1  cup  uncooked rice


Peel shrimp; remove tails if desired. Blend jerk rub with 2 teaspoons oil in a medium bowl; add shrimp, toss to coat and set aside.

Meanwhile, heat remaining 2 teaspoons oil in a 2-quart pot over Medium-High heat. Add onion and garlic; cook 2 to 3 minutes. Pour in chicken broth; stir in pineapple and jerk seasoning and rice. Bring to a boil; reduce heat to Low, cover pot, and simmer 15 minutes or until liquid is absorbed.

While rice cooks, seed peppers and remove stems; cut peppers into thin wedges. Heat a large, non-stick skillet over Medium-High heat. Sautèacute; shrimp and peppers 2 to 4 minutes, until shrimp turn opaque (white) and form the letter "C". Serve shrimp and peppers over pilaf
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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