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Publix Aprons Recipes

Shrimp and Peppers in Vinaigrette and Buttered Yucca With Olives

Total Time - 40 minutes (Active Time - 25 minutes) / Makes 4 Servings

Cooking Sequence

  • Prepare yucca and begin to cook - 5 minutes
  • About 15 minutes into cook time, prepare shrimp - 15 minutes
  • Complete yucca and serve - 20 minutes

Shrimp and Peppers in Vinaigrette and Buttered Yucca With Olives

Shrimp and Peppers in Vinaigrette

2 medium onions, thinly sliced
2 medium red (or green) bell peppers, thinly sliced
2 tablespoons cilantro, coarsely chopped
1/4 cup extra-virgin olive oil
1 1/2 lb peeled/deveined shrimp
1 cup mojo marinade
1/3 cup coconut milk
1/4 teaspoon kosher salt
1/4 teaspoon pepper

  • Slice onions and peppers.
  • Chop cilantro.

  1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and peppers; cook 2–3 minutes or until slightly tender.
  2. Stir in shrimp; cook 2–3 more minutes or until shrimp are opaque.
  3. Remove pan from heat; stir in remaining ingredients (except cilantro) until blended. Sprinkle with cilantro and serve.

CALORIES (per 1/4 recipe) 390kcal; FAT 20g; CHOL 250mg; SODIUM 810mg; CARB 25g; FIBER 4g; PROTEIN 31g; VIT A 70%; VIT C 310%; CALC 10%; IRON 30%

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Buttered Yucca With Olives

1/2 medium onion, thinly sliced
1 1/2 lb fresh yucca
6 tablespoons unsalted butter
1/2 cup sliced, stuffed green olives
3/4 cup mojo marinade

  • Slice onion.
  • Peel yucca and cut into 4-inch pieces; then cut each piece lengthwise into quarters.
  1. Place yucca and water (enough to cover) in large stockpot. Cover and bring to a boil on high; boil 25–30 minutes or until tender.
  2. Drain yucca.
  3. Place in same pot: butter, olives, mojo, and onions; stir in yucca until blended. Serve.

CALORIES (per 1/4 recipe) 480kcal; FAT 20g; CHOL 45mg; SODIUM 660mg; CARB 71g; FIBER 4g; PROTEIN 2g; VIT A 15%; VIT C 25%; CALC 6%; IRON 10%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Dry Grocery
Add to your grocery list 1/2 cup coconut milk
Add to your grocery list 1 3/4 cups mojo marinade
Add to your grocery list 1/2 cup sliced, stuffed green olives

Add to your grocery list 1/4 bunch fresh cilantro
Add to your grocery list 1 1/2 lb fresh yucca
Add to your grocery list 3 medium onions
Add to your grocery list 2 medium red (or green) bell peppers

Add to your grocery list 1 1/2 lb peeled/deveined shrimp

From Your Pantry
Add to your grocery list 1/4 cup extra-virgin olive oil
Add to your grocery list 1/4 tsp kosher salt
Add to your grocery list 6 tbsp unsalted butter

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Aprons Advice

  • Complete your meal with a fresh Caesar salad, Cuban bread, and flan for dessert.
  • Frozen yucca can be used in place of fresh; simply boil for 4-5 more minutes.
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Recipe Version seaf0143