Shrimp And Red Peppers On Rice With Tomato Jicama Salad

Ingredients


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

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

3/4 lb Produce tropical fruit salad (pineapple, strawberries, kiwi)
3–5 sprigs fresh cilantro (rinsed)
1 shallot (rinsed and peeled)
2 tablespoons honey
1 lime (rinsed)
1 head Bibb lettuce (rinsed)
3 (6-ounce) boxes frozen mini crab cakes (thawed)
2 tablespoons butter
3 tablespoons rémoulade sauce

Description

Shrimp And Red Peppers On Rice With Tomato Jicama Salad

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