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Publix Simple Meals

Shrimp and Olives Over Tostones

Makes 4 Servings
Total Time:
20 minutes
Active Time:
20 minutes

Cooking Sequence

-- Prepare suggested black beans and rice following package instructions

-- Prepare shrimp and tomato mixtures - 10 minutes

-- Cook tostones and shrimp; serve - 10 minutes

Shrimp and Olives Over Tostones


2 plum tomatoes

1/2 cup sofrito, thawed

1/3 cup sliced green olives

1 lb peeled/deveined shrimp (thawed)

1/2 cup fresh pre-diced onions

2 tablespoons capers

1 1/2 teaspoons fajita seasoning

4 tablespoons canola oil, divided

4 extra-large frozen tostones


-- Cut tomatoes into small pieces.


1. Combine tomatoes, sofrito, and olives. Combine in another bowl: shrimp, onions, capers, and fajita seasoning.

2. Preheat large sauté pan with 2 tablespoons oil on medium-high 2-3 minutes. Add tostones (oil should sizzle); cook 4-5 minutes on each side or until crisp. Drain tostones.

3. Preheat second large sauté pan on medium-high 2-3 minutes. Place 2 tablespoons oil in pan, then add shrimp mixture; cook and stir 1-2 minutes or until onions begin to soften.

4. Stir in tomato mixture; cook and stir 1-2 minutes or just until shrimp are opaque. Serve over tostones.

Aprons Advice

-- Complete your meal with black beans and rice, fresh salad blend, and a caramel dessert.

-- This recipe works wonderfully with roasted pork or chicken in place of the shrimp.

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Shrimp and Olives Over Tostones

CALORIES (per 1/4 recipe) 400kcal; FAT 23g; CHOL 170mg; SODIUM 1590mg; CARB 33g; FIBER 3g; PROTEIN 22g; VIT A 25%; VIT C 50%; CALC 10%; IRON 8%

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