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Sautéed Shrimp with Chipotle Rice

H-E-B Showtime, September 2011


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes


4 - 6 servings


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

2  Tbsp.  H-E-B Olive Oil

1  Tbsp.  Adams Reserve Mexican-Blend Seasoning

1  jar  H-E-B Roasted Red Peppers, drained

1  c.  chipotle salsa

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

2/3  c.  Kalamata olives, pitted & halved

4 - 6  oz.  shredded Manchego or Parmesan cheese


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

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

Heat 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.

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

Cover pan partially and reduce heat to medium-low; cook 2 or 3 minutes or until cheese melts.
Nutritional Information
No Nutritional Information Available
H-E-B Showtime, September 2011

Overall Rating