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Shrimp Creole with Rice Pilaf

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

5 minutes

Cook Time:

15 minutes


4-6 servings


1 1/2  to 2 pounds uncooked Large or Extra Large Peeled and Deveined or EZ Peel Shrimp

2  Tbsp.  Adams Reserve Cajun Seasoning Rub

1  Tbsp.  H-E-B Olive Oil

1  jar (15 oz.) Canyon Foods Cajun Creole Sauce

1  can  (14.5 oz.) Crushed Tomatoes

*  may substitute 1 can H-E-B Stewed or Cajun-Style Tomatoes

Rice Pilaf:

1 1/2  c.  uncooked H-E-B Long Grain Rice

1  can  Hill Country Fare Beef Broth plus 1 cup water


Peel shrimp (for EZ peel only); discard tails. Toss shrimp with seasoning and oil in a plastic bag; toss to coat and set aside 5 minutes.

Meanwhile, bring broth and water to a boil in a 2-quart saucepan. Add rice; reduce heat to Low. Cover and cook 15 minutes.

While rice cooks, heat a large skillet over Medium-High heat 3 minutes. Add shrimp; sauté 2 to 4 minutes or until shrimp turn opaque (white) and form the letter “C”. Do not overcook shrimp.

Stir in Creole sauce and tomatoes; bring to a simmer and remove from heat. Season to taste.
Nutritional Information
No Nutritional Information Available
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