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Publix Simple Meals

Curried Shrimp and Vegetables With Mandarin Orange Tea Rice

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

Cooking Sequence

-- Prepare rice and shrimp each through step 1 - 5 minutes

-- Complete rice; complete shrimp and serve - 15 minutes

Curried Shrimp and Vegetables


16 ounces frozen broccoli stir-fry

(with carrots, onions, red peppers, water chestnuts, mushrooms)

1 (8-ounce) can pineapple chunks in juice (undrained)

1 tablespoon roasted garlic

1 tablespoon refrigerated ginger salad dressing

1 tablespoon country Dijon mustard

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

1/2 teaspoon curry powder

1 tablespoon flour


1. Place stir-fry vegetables in microwave-safe bowl; cover and microwave on HIGH for 5 minutes or until thawed.

2. Preheat wok (or large sauté pan) on high 3-4 minutes. Wok should be hot enough to sizzle when ingredients are added.

3. Place pineapple (including juice), garlic, ginger dressing, mustard, and shrimp in wok; cover and cook 1 minute.

4. Drain vegetables; add to wok. Stir until mixed; cover and cook 2 minutes, stirring occasionally, or until thoroughly heated.

5. Stir in curry powder and flour until well blended. Cook 2-3 minutes, stirring frequently, or until thickened. Serve over rice.

Mandarin Orange Tea Rice


1 1/2 cups Mandarin orange-flavored green tea

1 teaspoon seasoned salt

pinch allspice

1 1/2 cups 10-minute brown rice


1. Place tea, seasoned salt, and allspice in medium saucepan; cover and bring to a boil on medium.

2. Stir in rice; return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat and stir; cover and let stand 5-7 minutes or until water is absorbed. Fluff with fork and serve.

Aprons Advice

This recipe can also be prepared with cooked diced chicken or without meat for a vegetarian meal.

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Calories (kcal) 445; Total Fat (g) 3.5; Saturated Fat (g) 0.4; Cholesterol (mg) 87; Carbohydrate (g) 82.1; Dietary Fiber (g) 3.3; Protein (g) 20.1; Sodium (mg) 618; Potassium (mg) 371; Calcium (mg) 93; Iron (mg) 2.9

Curried Shrimp and Vegetables

CALORIES (per 1/4 recipe) 210kcal; FAT 3g; CHOL 170mg; SODIUM 380mg; CARB 19g; FIBER 3g; PROTEIN 25g; VIT A 25%; VIT C 50%; CALC 10%; IRON 20%

Mandarin Orange Tea Rice

CALORIES (per 1/4 recipe) 150kcal; FAT 1g; CHOL 0mg; SODIUM 400mg; CARB 33g; FIBER 2g; PROTEIN 3g; VIT A 0%; VIT C 0%; CALC 0%; IRON 2%

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