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Nutrition Facts
Serving Size 381 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 290 mg 12%
Total Carbohydrate 22 g 7%
Dietary Fiber 2 g 8%
Sugars 11 g
Protein 21 g
Vitamin A 15% Iron 2%
Vitamin C 90% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Caribbean Shrimp & Peppers Over Rice Pilaf
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb H-E-B Wild New Harvest Gulf Shrimp
1 Tbsp Adams Reserve Jamaican Jerk Rub
2 Tsp H-E-B 100% Pure Olive Oil, divided
1/2 medium onion, cut into thin wedges
2 H-E-B Peeled Garlic Cloves, minced
14 1/2 Oz Hill Country Fare Chicken Broth
8 Oz crushed pineapple, undrained
1 cup(s) H-E-B Medium Grain Rice
1 red bell pepper
1 green bell pepper
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Instructions

1
Peel shrimp (remove tails if desired).
2
Blend 1 teaspoon of jerk rub with 2 teaspoons olive oil in a medium bowl and add shrimp; toss to coat and set aside.
3
Meanwhile, heat remaining olive oil (2 teaspoons) in a 2-quart pot over medium-high heat.
4
Add onion and garlic; cook 2-3 minutes. Pour in chicken broth; stir in pineapple and 1 teaspoon of jerk seasoning and rice.
5
Bring to a boil; reduce heat to low, cover pot, and simmer 15 minutes or until liquid is absorbed.
6
While rice cooks, seed peppers and remove stems; cut peppers into thin wedges.
7
Heat a large, non-stick skillet over medium-high heat.
8
Sauté shrimp and peppers for 2-4 minutes, until shrimp turns white and forms the letter "C".
9
Serve shrimp and peppers over pilaf.

Source:

H-E-B

 
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