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Nutrition Facts
Serving Size 252 g
(Approx. 6 Servings)
Amount Per Serving
Calories 230 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 270 mg 11%
Total Carbohydrate 20 g 7%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 22 g
Vitamin A 30% Iron 0%
Vitamin C 10% 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 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.

Wild Texas Shrimp Saute over Rice

Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
6  People


Recipe makes 6 Servings

1 1/2 Lb Wild Texas Shrimp
2 Tbsp olive oil
1 Tbsp Adams Reserve Southwest Rub
2 garlic cloves, crushed or minced
16 Oz H-E-B® Poblano & Corn Steamable Rice
1 cup(s) H-E-B® Roasted Red and Yellow Peppers, chopped, drained
1 cilantro, chopped
1 lemon, juiced
1/2 feta crumbles
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Peel and devein shrimp.
Toss with oil, rub and garlic. Set aside 5 minutes.
In the meantime, cook rice according to package directions and set aside.
Heat a large, non stick skillet over medium-high heat until very hot.
Add shrimp; sauté 3 minutes, scooping and turning continuously, or until shrimp begins to curl.
Stir in roasted peppers and cilantro then remove from heat.
Spoon mixture over rice and squeeze about 1 tablespoon lemon juice over shrimp mixture; top with crumbled feta.



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