Nutrition Facts

Serving Size 345 g

(Approx. 4 Servings)

Amount Per Serving

Calories	430	Calories From Fat	160

% Daily Value*

Total Fat 18 g	28%

Saturated Fat 7 g	35%

Trans Fat 0.0 g

Cholesterol 205 mg	68%

Sodium 1560 mg	65%

Total Carbohydrate 42 g	14%

Dietary Fiber 3 g	12%

Sugars 4 g

Protein	26 g

Vitamin A 10%	•	Iron 10%

Vitamin C 70%	•	Calcium 8%

*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.

Roasted Blackened Shrimp "Boil"

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 1/2 Lb H-E-B Baby Red Potatoes, cut in half

2 medium ears of fresh sweet corn, husks and silks removed, cut in half

1/2 medium red onion, sliced from top to bottom, about 1/4 inch thick

2 Tbsp Hill Country Fare Canola Oil

2 Tbsp H-E-B Select Ingredients Fish Market Blackened Spice Blend, divided use

3 Tbsp H-E-B Select Ingredients Sweet Cream Salted Butter

1 Lb H-E-B Raw Wild Gulf Large Shrimp, peeled and deveined

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Instructions

Preheat oven to 450ºF. Place a dry, oven-safe skillet in the oven to preheat while preparing ingredients (cast iron works great for this).

Add potatoes, corn and onions to a large bowl. Drizzle with oil and season with half of blackened spice blend. Toss to coat evenly.

Remove hot skillet from oven and add potato mixture. Cook for 20 to 25 minutes, or until potatoes are tender. Remove from oven and set aside.

Heat a second skillet on medium-high on the stove top. Add butter and remaining spice blend and melt together. Add shrimp, and stir and cook for 3 to 4 minutes, or until shrimp are just cooked.

Pour shrimp and butter sauce over potatoes in first skillet and stir to coat well. Serve immediately.