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Publix Aprons Recipes

Smoked Piquillo Shrimp Over Cilantro Rice

Total Time - 30 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare rice - 5 minutes
  • Prepare shrimp and complete rice; serve - 25 minutes

Smoked Piquillo Shrimp Over Cilantro Rice

Smoked Piquillo Shrimp

2 1/2 links cured chorizo sausage, sliced
4 cloves fresh garlic, thinly sliced
1 large onion, thinly sliced
1 (7-oz) jar piquillo (or roasted red) peppers, sliced
Juice of 3 limes, divided
2 tablespoons blackening seasoning
2 teaspoons smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 tablespoons molasses
1 1/2 lb large peeled/deveined shrimp, thawed

  • Slice chorizo (1 cup), garlic, onion, and piquillo peppers.
  • Squeeze limes for juice (3 tablespoons).
  1. Combine in large bowl: blackening seasoning, paprika, salt, pepper, 2 tablespoons lime juice, 1 tablespoon oil, and molasses. Stir in shrimp and piquillo peppers; cover and let stand 5–10 minutes to marinate.
  2. Preheat large sauté pan on medium 2–3 minutes. Place 1 tablespoon oil in pan, then add garlic, onions, and chorizo; cook 2–3 minutes or until onions are soft and chorizo has browned. 
  3. Add shrimp and marinade mixture; cook 2–3 minutes or until shrimp turn pink and opaque. Add remaining 1 tablespoon lime juice over shrimp. Serve shrimp over rice.

CALORIES (per 1/4 recipe) 370kcal; FAT 15g; CHOL 270mg; SODIUM 1380mg; CARB 24g; FIBER 3g; PROTEIN 34g; VIT A 40%; VIT C 90%; CALC 10%; IRON 35%

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Cilantro Rice

2 cups water
1 bunch cilantro, coarsely chopped
1 cup white rice
1/4 teaspoon kosher salt
1/4 teaspoon pepper

  • Bring water to boil for rice.
  • Chop cilantro (about 1 cup).
  1. Prepare rice following package instructions.
  2. Fluff rice with fork. Stir in salt, pepper, and cilantro; serve.

CALORIES (per 1/4 recipe) 190kcal; FAT 0g; CHOL 0mg; SODIUM 75mg; CARB 40g; FIBER 1g; PROTEIN 4g; VIT A 6%; VIT C 2%; CALC 2%; 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 2 tbsp blackening seasoning
Add to your grocery list 2 tbsp molasses
Add to your grocery list 1 (7-oz) jar piquillo (or roasted red) peppers
Add to your grocery list 2 tsp smoked paprika
Add to your grocery list 1 cup white rice

Add to your grocery list 2 1/2 links cured chorizo sausage

Add to your grocery list 1 bunch cilantro
Add to your grocery list 4 cloves fresh garlic
Add to your grocery list 1 large onion
Add to your grocery list 3 limes (for juice)

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

From Your Pantry
Add to your grocery list 2 tbsp canola oil
Add to your grocery list 3/4 tsp kosher salt

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Aprons Advice

  • Complete your meal with a fresh salad blend, Cuban bread, and cherry strudel for dessert.
  • The shrimp recipe makes a great appetizer. Serve it on toasted Cuban bread and don't forget the hot pepper sauce.
  • If you don't have smoked paprika, you can substitute 2 teaspoons traditional paprika and 1/2 teaspoon liquid smoke.
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Recipe Version seaf0140