1 pound H-E-B Wild New Harvest Gulf Shrimp
2 tablespoons blackened seasoning
1 tablespoon H-E-B Olive Oil
1 green bell pepper, seeds & stem removed
1/2 medium sweet onion
* Rice Pilaf:
1 1/4 cups uncooked rice
1 (14.5 ounce) can Cajun-style stewed tomatoes
1 cup Hill Country Fare Chicken Broth
Peel and devein shrimp. Remove tails and discard.
Combine blackened seasoning with oil in a medium glass or stainless bowl; add shrimp, toss to coat, and set aside.
Meanwhile, pour tomatoes and broth into a 2-quart saucepan. Place over Medium-High heat and bring to a boil. Reduce heat to Low, stir in rice and cook 15 to 20 minutes or until most of the liquid has been absorbed.
While rice cooks, cut pepper and onion into very thin strips.
Heat a large, nonstick skillet over Medium-High heat 3 minutes. Add pepper, onion and shrimp with marinade; sauté 2 to 4 minutes or until shrimp turn opaque (white) and form the letter "C". If you wish to continue to cook pepper and onion, remove shrimp from skillet first; do not overcook shrimp.
No Nutritional Information Available