The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 438 g
(Approx. 4 Servings)
Amount Per Serving
Calories 440 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 630 mg 26%
Total Carbohydrate 65 g 22%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 23 g
Vitamin A 8% Iron 20%
Vitamin C 30% Calcium 10%
*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 and are estimates only. We make no representations or warranties regarding the nutrition information provided. 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.
Shrimp with Basil Rice
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp olive oil, divided use
1 1/2 cup(s) basmati rice, I prefer Atry Smoked, but any will do
3 cup(s) water
1 Lb jumbo Gulf shrimp, peeled and deveined
2 Tbsp H-E-B Specialty Series Basil Pesto
1 Tsp lemon zest
1 Tsp minced garlic
2 zucchini, cut into half moons
Check All
Uncheck All
Add to List

Instructions

1
Heat half of oil in a medium saucepan. Add rice and stir-fry briefly until rice begins to smell nutty. Stir in water, bring to a boil for 5 minutes, reduce to a simmer, cover, and continue to cook for 15 minutes. Remove from heat.
2
Heat remaining oil in a large non-stick pan on high. Sauté shrimp for 1 to 2 minutes just until they begin to turn pink, then add pesto, lemon zest, garlic and zucchini. Continue to cook until shrimp are opaque and zucchini is tender.
3
Serve over a generous portion of rice.

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}