clock-iosdigital-coupon-iconAsset 1Asset 1my-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Lemon Shrimp Risotto with Salad Fresca

Lemon Shrimp Risotto with Salad Fresca
Servings:
4
Total Time:
35 minutes

Cooking Sequence

  • Prepare risotto through step 2 (20 minutes)
  • Prepare salad and complete risotto; serve (15 minutes)

Lemon Shrimp Risotto

Ingredients

1 tablespoon unsalted butter
3 cloves garlic
1 cup frozen seasoning blend (diced onions, bell peppers, celery)
3 tablespoons diced pimientos
1 cup risotto rice
2 1/2 cups reduced-sodium chicken broth
1/4 teaspoon saffron threads
1 lb cooked shrimp, tails off and thawed if needed
1 lemon, for juice

Steps

  1. Preheat large saucepan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Crush garlic cloves, using garlic press, into pan. Stir in seasoning blend and pimientos; cook 3 minutes, stirring occasionally, or until onions begin to soften.
  2. Stir in risotto; cook 2 minutes, stirring often. Stir in broth and saffron; cover and bring to boil for 5 minutes, stirring occasionally.
  3. Reduce heat to low; simmer 5 minutes, stirring occasionally, or until tender. Meanwhile, pat shrimp dry.
  4. Stir shrimp into risotto. Squeeze juice of one-half lemon into risotto; cover and remove from heat. Let stand 5 minutes or until all liquid is absorbed. Stir and serve.

Salad Fresca

Ingredients

1 lemon, for zest
2 tablespoons light raspberry vinaigrette
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 package baby salad greens (5–6 oz)
1/4 cup chopped walnuts
1 tablespoon crumbled blue cheese

Steps

  1. Zest lemon (1 tablespoon), then place in small bowl with vinaigrette, salt, and pepper; whisk until blended.
  2. Place remaining ingredients in salad bowl. Add dressing and toss to coat; serve.

Aprons Advice

  • Complete your meal with sliced tomatoes and strawberries and whipped cream for dessert.
  • Saffron has a spicy aroma, a pleasantly bitter flavor, and a beautiful red gold color.

Add items to your shopping list by clicking on the check box next to any item below.

Lemon Shrimp Risotto

Items You May Need to Buy
Items You May Already Have

Salad Fresca

Items You May Need to Buy
Items You May Already Have

Lemon Shrimp Risotto

CALORIES (per 1/4 recipe) 360kcal; FAT 6.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 220mg; SODIUM 570mg; CARB 40g; FIBER 1.00g; SUGARS 2g; PROTEIN 29g; CALC 8%; VIT A 10%; VIT C 30%; IRON 25%

Salad Fresca

CALORIES (per 1/4 recipe) 80kcal; FAT 7.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 150mg; CARB 5g; FIBER 2.00g; SUGARS 2g; PROTEIN 2g; CALC 4%; VIT A 35%; VIT C 8%; IRON 2%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star