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Publix Simple Meals

Lemon Shrimp Risotto with Salad Fresca

Lemon Shrimp Risotto with Salad Fresca
Total Time:
35 minutes

Cooking Sequence

  • Prepare risotto through step 2 (20 minutes)
  • Prepare salad and complete risotto; serve (15 minutes)

Lemon Shrimp Risotto


1 tablespoon unsalted butter
3 cloves garlic
1 cup frozen seasoning blend (diced onions, bell peppers, celery)
3 tablespoons diced pimientos
1 cup risotto rice
2 1/2 cups reduced-sodium chicken broth
1/4 teaspoon saffron threads
1 lb cooked shrimp, tails off and thawed if needed
1 lemon, for juice


  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. 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 for 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 and remove from heat. Let stand 5 minutes or until all liquid is absorbed. Stir and serve.

Salad Fresca


1 lemon, for zest
2 tablespoons light raspberry vinaigrette
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 package baby salad greens (5–6 oz)
1/4 cup chopped walnuts
1 tablespoon crumbled blue cheese


  1. Zest lemon (1 tablespoon), then place in small bowl with vinaigrette, salt, and pepper; whisk until blended.
  2. Place remaining ingredients in salad bowl. Add dressing and toss to coat; serve.

Aprons Advice

  • Complete your meal with sliced tomatoes and strawberries and whipped cream for dessert.
  • Saffron has a spicy aroma, a pleasantly bitter flavor, and a beautiful red gold color.

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Lemon Shrimp Risotto

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Salad Fresca

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Lemon Shrimp Risotto

CALORIES (per 1/4 recipe) 360kcal; FAT 6.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 220mg; SODIUM 570mg; CARB 40g; FIBER 1.00g; SUGARS 2g; PROTEIN 29g; CALC 8%; VIT A 10%; VIT C 30%; IRON 25%

Salad Fresca

CALORIES (per 1/4 recipe) 80kcal; FAT 7.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 150mg; CARB 5g; FIBER 2.00g; SUGARS 2g; PROTEIN 2g; CALC 4%; VIT A 35%; VIT C 8%; IRON 2%

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