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Publix Simple Meals

Shrimp and Peppers in Vinaigrette and Buttered Yucca With Olives

Makes 4 Servings
Total Time:
40 minutes
Active Time:
25 minutes

Cooking Sequence

-- Prepare yucca and begin to cook - 5 minutes

-- About 15 minutes into cook time, prepare shrimp - 15 minutes

-- Complete yucca and serve - 20 minutes

Shrimp and Peppers in Vinaigrette


2 medium onions, thinly sliced

2 medium red (or green) bell peppers, thinly sliced

2 tablespoons cilantro, coarsely chopped

1/4 cup extra-virgin olive oil

1 1/2 lb peeled/deveined shrimp

1 cup mojo marinade

1/3 cup coconut milk

1/4 teaspoon kosher salt

1/4 teaspoon pepper


-- Slice onions and peppers.

-- Chop cilantro.


1. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add onions and peppers; cook 2-3 minutes or until slightly tender.

2. Stir in shrimp; cook 2-3 more minutes or until shrimp are opaque.

3. Remove pan from heat; stir in remaining ingredients (except cilantro) until blended. Sprinkle with cilantro and serve.

Buttered Yucca With Olives


1/2 medium onion, thinly sliced

1 1/2 lb fresh yucca


6 tablespoons unsalted butter

1/2 cup sliced, stuffed green olives

3/4 cup mojo marinade


-- Slice onion.

-- Peel yucca and cut into 4-inch pieces; then cut each piece lengthwise into quarters.


1. Place yucca and water (enough to cover) in large stockpot. Cover and bring to a boil on high; boil 25-30 minutes or until tender.

2. Drain yucca.

3. Place in same pot: butter, olives, mojo, and onions; stir in yucca until blended. Serve.

Aprons Advice

-- Complete your meal with a fresh Caesar salad, Cuban bread, and flan for dessert.

-- Frozen yucca can be used in place of fresh; simply boil for 4-5 more minutes.

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Shrimp and Peppers in Vinaigrette

CALORIES (per 1/4 recipe) 390kcal; FAT 20g; CHOL 250mg; SODIUM 810mg; CARB 25g; FIBER 4g; PROTEIN 31g; VIT A 70%; VIT C 310%; CALC 10%; IRON 30%

Buttered Yucca With Olives

CALORIES (per 1/4 recipe) 480kcal; FAT 20g; CHOL 45mg; SODIUM 660mg; CARB 71g; FIBER 4g; PROTEIN 2g; VIT A 15%; VIT C 25%; CALC 6%; IRON 10%

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