Publix Simple Meals

Shrimp and Peppers in Vinaigrette and Buttered Yucca With Olives

Shrimp and Peppers in Vinaigrette and Buttered Yucca With Olives
Servings:
4
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

Ingredients

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

Prep

  • Slice onions and peppers.
  • Chop cilantro.

Steps

  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 and 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

Ingredients

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

Prep

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

Steps

  1. Place yucca and enough water 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 and Buttered Yucca With Olives

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Shrimp and Peppers in Vinaigrette

CALORIES (per 1/4 recipe) 420kcal; FAT 21.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 275mg; SODIUM 1740mg; CARB 27g; FIBER 4.00g; SUGARS 12g; PROTEIN 33g; CALC 15%; VIT A 70%; VIT C 300%; IRON 10%

Buttered Yucca with Olives

CALORIES (per 1/4 recipe) 480kcal; FAT 20.00g; SAT FAT 11.00g; TRANS FAT 0.50g; CHOL 45mg; SODIUM 660mg; CARB 71g; FIBER 4.00g; SUGARS 3g; PROTEIN 2g; CALC 6%; VIT A 15%; VIT C 25%; IRON 10%

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