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Publix Simple Meals

Shrimp and Red Peppers On Rice With Tomato Jicama Salad

Shrimp and Red Peppers On Rice With Tomato Jicama Salad
Servings:
4
Total Time:
30 minutes

Cooking Sequence

  • Prepare salad through step 2 (15 minutes)
  • Prepare shrimp and complete salad; serve (15 minutes)

Shrimp and Red Peppers On Rice

Ingredients

1 tablespoon fresh cilantro, finely chopped
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 lb peeled/deveined shrimp (thawed, if needed)
1 1/2 cups water
2 cups instant white rice
1/3 cup diced pimentos
1/4 cup presliced green onions
2 teaspoons sugar
1 teaspoon dried oregano
1/8 teaspoon pepper

Steps

  1. Chop cilantro leaves finely; set aside. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add garlic and shrimp (wash hands); cook 2–3 minutes, stirring often, or just until shrimp begin to turn pink.
  2. Combine water and rice in microwave-safe bowl and cover. Microwave on HIGH 5–7 minutes or until tender and most of water is absorbed.
  3. Stir remaining ingredients (except cilantro) into shrimp. Cook 2–3 minutes, stirring occasionally, or until onions are clear and shrimp are pink. Sprinkle with cilantro. Serve over rice.

Tomato Jicama Salad

Ingredients

3 medium tomatoes
4 oz fresh watercress leaves
1 medium jicama (about 1 lb)
1 lemon, for juice
2 tablespoons extra-virgin olive oil

Steps

  1. Cut tomatoes into 1/2-inch-thick slices; arrange 3 tomato slices on each salad plate. Place watercress leaves over tomatoes.
  2. Cut jicama into quarters; then peel. Cut each piece into thin slices; then stack slices and cut into thin, uniform matchsticks (about 2 cups). Mound jicama over watercress.
  3. Squeeze juice of lemon over salads. Drizzle with olive oil and serve.

Aprons Advice

  • Complete your meal with gluten-free bread, iced tea, and lemon yogurt for dessert.
  • Jicama is a crunchy root vegetable with a sweet, nutty flavor; it is served both raw and cooked. Store leftover peeled jicama in a mix of water and vinegar (or lemon juice) to avoid discoloration.

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Shrimp and Red Peppers On Rice With Tomato Jicama Salad

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Shrimp and Red Peppers On Rice

CALORIES (per 1/4 recipe) 370kcal; FAT 8g; SAT FAT 3.5g; TRANS FAT 0g; CHOL 190mg; SODIUM 190mg; CARB 43g; FIBER 2g; SUGARS 3g; PROTEIN 24g; VIT A 15%; VIT C 30%; CALC 8%; IRON 35%

Tomato Jicama Salad

CALORIES (per 1/4 recipe) 130kcal; FAT 7g; SAT FAT 1g; TRANS FAT 0g; CHOL 0mg; SODIUM 20mg; CARB 15g; FIBER 7g; SUGARS 5g; PROTEIN 2g; VIT A 35%; VIT C 90%; CALC 6%; IRON 6%

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