2 Tbsp. canola oil
1 bag (16 oz.) H-E-B Fajita Vegetables
1 bag (16 oz.) peeled Gulf Shrimp (thawed)
1/2 Tbsp. crushed red pepper (optional)
• salt and pepper
1 bag (16 oz.) H-E-B Spanish Rice
Spray a 13 x 9-inch baking dish with non-stick cooking spray and set aside.
Place the bag of fajita vegetables in the microwave, heat on high power for 2 minutes and drain. Heat a heavy bottom skillet for 3 minutes on high. Add the oil and fajita vegetables and stir-fry for 4 minutes or until golden brown. Add the shrimp and stir fry for 2 minutes. Sprinkle with crushed red pepper if desired on the shrimp mixture and season to taste with salt and pepper. Heat Spanish rice according to package directions. Evenly spread the shrimp mixture over the rice.
Cover the dish with plastic wrap and microwave on high power for 1 minute and serve.
No Nutritional Information Available