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Publix Simple Meals

Shrimp and Red Peppers On Rice With Tomato Jicama Salad

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

Cooking Sequence

Prepare salad through step 2 - 20 minutes

Prepare shrimp, complete salad; serve - 15 minutes

Shrimp and Red Peppers On Rice


10-12 sprigs fresh cilantro (rinsed)

2 tablespoons unsalted butter

1 tablespoon minced garlic

1 lb peeled/deveined shrimp (thawed, if needed)

1 1/2 cups water

2 cups instant white rice

1/3 cup diced pimentos

1/4 cup pre-sliced green onions

2 teaspoons sugar

1 teaspoon dried oregano

1/8 teaspoon pepper


1. Chop cilantro leaves finely; set aside. Preheat large sauté pan on medium-high 2-3 minutes. Place butter in pan; swirl to coat. Add garlic and shrimp (wash hands); cook 2-3 minutes, stirring often, or just until shrimp begin to turn pink.

2. Meanwhile, combine water and rice in microwave-safe bowl. Cover and microwave on HIGH 5-7 minutes or until tender and most of water is absorbed.

3. Stir remaining ingredients (except cilantro) into shrimp. Cook 2-3 minutes, stirring occasionally, or until onions are clear and shrimp are pink. Sprinkle with cilantro. Serve over rice.

Tomato Jicama Salad


3 medium tomatoes (rinsed)

4 ounces fresh watercress leaves (rinsed)

1 medium jicama (about 1 lb, rinsed)

1 lemon (for juice, rinsed)

2 tablespoons extra-virgin olive oil


1. Cut tomatoes into 1/2-inch-thick slices; arrange 3 tomato slices on each salad plate. Place watercress leaves over tomatoes.

2. Cut jicama into quarters; then peel. Cut each piece into thin slices; then stack slices and cut into thin, uniform matchsticks (about 2 cups). Mound jicama over watercress.

3. Squeeze juice of lemon over salads. Drizzle with olive oil and serve.

Aprons Advice

Jicama is a crunchy root vegetable with a sweet, nutty flavor; it is served both raw and cooked. Store leftover peeled jicama in a mix of water and vinegar (or lemon juice) to avoid discoloration.

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Shrimp and Red Peppers On Rice

CALORIES (per 1/4 recipe) 370kcal; FAT 8g; CHOL 185mg;SODIUM 220mg; CARB 45g; FIBER 1g; PROTEIN 27g;VIT A 25%; VIT C 30%; CALC 8%; IRON 35%

Tomato Jicama Salad

CALORIES (per 1/4 recipe) 130kcal; FAT 7g; CHOL 0mg;SODIUM 20mg; CARB 16g; FIBER 7g; PROTEIN 2g;VIT A 45%; VIT C 90%; CALC 6%; IRON 6%

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