• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time

    20M

    Cook Time

    40M

    Total Time

    40M

    Serves

    4

    Ingredients

    • 2 tablespoons Pure Wesson® Canola Oil, divided
    • 1 pound shrimp, thawed if frozen, peeled, deveined
    • 1/4 teaspoon ground black pepper
    • 3/4 cup chopped onion
    • 1 tablespoon finely chopped garlic
    • 1/2 cup frozen green peas
    • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
    • 1 can (8 oz each) Hunt's® Tomato Sauce
    • 1-1/4 cups water
    • 2 teaspoons caldo con sabor de pollo (chicken bouillon)
    • 1 cup long-grain white rice, uncooked

    Directions

    1. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Add shrimp and pepper; cook 3 minutes or just until shrimp turn pink, stirring frequently. Remove from skillet; set aside and keep warm.
    2. Heat remaining 1 tablespoon oil in same skillet. Add onion and garlic; cook 1 to 2 minutes, stirring occasionally. Add rice; cook 3 minutes more or until rice is browned lightly, stirring frequently.
    3. Add drained tomatoes, sauce, water and bouillon to skillet; stir to combine. Bring to a boil; cover and reduce heat to medium-low. Simmer 20 minutes or until liquid is absorbed and rice is tender. Return shrimp to skillet; add peas. Heat 3 minutes more or until shrimp and peas are hot.