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Publix Aprons Recipes

Garlic Shrimp With Paprika Toast and Tomato-Bean Salad

Total Time - 30 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare salad (10 minutes)
  • Prepare shrimp recipe; serve (20 minutes)

Garlic Shrimp With Paprika Toast and Tomato-Bean Salad

Garlic Shrimp With Paprika Toast

Ingredients
1 loaf Bakery Cuban (or crusty) bread, sliced
6 cloves garlic, finely chopped
1/4 cup Italian parsley, finely chopped
1/2 cup roasted red peppers, coarsely chopped
Zest/juice of 1 lemon
2 tablespoons unsalted butter
5 tablespoons olive oil, divided
1 1/2 teaspoons smoked paprika, divided
1/2 teaspoon crushed red pepper flakes
1 lb large peeled/deveined shrimp, tails removed
3 teaspoons capers
1/4 cup dry sherry (or cooking) wine

Prep
  • Cut eight 1/2-inch-thick slices from the bread.
  • Chop garlic, parsley, and roasted red peppers.
  • Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (2 tablespoons).
Steps
  1. Place in large sauté pan on medium heat: butter, 2 tablespoons oil, 1/2 teaspoon paprika, and 1 teaspoon garlic; cook 1 minute, whisking until well blended.
  2. Add bread slices to pan; cook 2-3 minutes on each side or until golden and crispy. Remove bread from pan; sprinkle with 1 tablespoon parsley. (Repeat from beginning of step 1, if needed, for larger bread slices.)
  3. Place in same pan: remaining 3 tablespoons oil and 2 teaspoons garlic; cook and stir 1 minute or until golden. Stir in pepper flakes and shrimp; cook and stir 1-2 minutes or just until shrimp turn pink and opaque.
  4. Stir in remaining 1 teaspoon paprika, roasted red peppers, and capers; cook and stir 30 seconds or until blended. Add sherry; cook 1-2 minutes or until liquid reduces by about one-half.
  5. Stir in remaining 3 tablespoons parsley, lemon juice, and zest. Serve shrimp mixture over toast.

CALORIES (per 1/4 recipe) 480kcal; FAT 28g; CHOL 195mg; SODIUM 1180mg; CARB 28g; FIBER 2g; PROTEIN 25g; VIT A 45%; VIT C 60%; CALC 10%; IRON 8%

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Tomato-Bean Salad

Ingredients
1/4 bunch Italian parsley, coarsely chopped
1 cup grape tomatoes, halved
1 can cannellini beans (15-16 oz), drained and rinsed
1/4 cup Champagne salad dressing

Steps
  1. Chop parsley and halve tomatoes.
  2. Place all ingredients in salad bowl; toss to coat. Serve.

CALORIES (per 1/4 recipe) 110kcal; FAT 4g; CHOL 0mg; SODIUM 310mg; CARB 14g; FIBER 4g; PROTEIN 5g; VIT A 15%; VIT C 15%; CALC 4%; IRON 8%

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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.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 15 ITEMS TO LIST

Bakery
Add to your grocery list 1 loaf Cuban (or crusty) bread

Dry Grocery
Add to your grocery list 1 can cannellini beans (15-16 oz)
Add to your grocery list 3 tsp capers
Add to your grocery list 1/2 tsp crushed red pepper flakes
Add to your grocery list 1/4 cup dry sherry (or cooking) wine
Add to your grocery list 1/2 cup roasted red peppers
Add to your grocery list 1 1/2 tsp smoked paprika

Produce
Add to your grocery list 1/4 cup Champagne salad dressing
Add to your grocery list 6 cloves garlic
Add to your grocery list 1/2 bunch fresh Italian parsley
Add to your grocery list 1 cup grape tomatoes
Add to your grocery list 1 lemon

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

From Your Pantry
Add to your grocery list 5 tbsp olive oil
Add to your grocery list 2 tbsp unsalted butter

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Aprons Advice

  • Complete your meal with manchego cheese slices, olives, and a decadent cake for dessert.
  • For additional Spanish flavor in the shrimp, add 1/2 cup chopped chorizo in step 3.
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Recipe Version seaf0172