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Publix Simple Meals

Lemon Shrimp Risotto With Salad Fresca

Servings:
Makes 4 Servings
Total Time:
35 minutes
Active 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 butter

3 fresh garlic cloves

1 cup frozen seasoning blend (diced onions, bell peppers, celery)

3 tablespoons diced pimientos (drained)

1 cup risotto rice

2 1/2 cups reduced-sodium chicken broth

1/4 teaspoon saffron threads

1 lb cooked shrimp (tails off; thawed, if needed)

1 lemon (for juice, rinsed)

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. Use knife to remove garlic from bottom of press. 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; boil 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, remove from heat, and let stand 5 minutes or until all liquid is absorbed. Stir and serve.

Salad Fresca

Ingredients

1 lemon (for zest, rinsed)

2 tablespoons light raspberry vinaigrette

1/4 teaspoon salt

1/8 teaspoon black pepper

1 bag baby salad greens (5-7 ounces)

1/4 cup chopped walnuts

1 tablespoon crumbled blue cheese

Steps

1. Peel several strips of lemon peel, without any white pith, with zester (or vegetable peeler). Chop finely for zest (1 tablespoon). Place in small bowl; whisk together with vinaigrette, salt, and pepper.

2. Place remaining ingredients in salad bowl. Add dressing and toss to coat; serve.

Aprons Advice

Saffron has a spicy aroma, a pleasantly bitter flavor, and a beautiful red gold color.

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Lemon Shrimp Risotto

CALORIES (per 1/4 recipe) 240kcal; FAT 4g; CHOL 230mg;SODIUM 630mg; CARB 22g; FIBER 1g; PROTEIN 28g;VIT A 10%; VIT C 30%; CALC 6%; IRON 25%

Salad Fresca

CALORIES (per 1/4 recipe) 90kcal; FAT 7g; CHOL 0mg;SODIUM 230mg; CARB 5g; FIBER 2g; PROTEIN 2g;VIT A 40%; VIT C 20%; CALC 4%; IRON 6%