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Chardonnay Wine
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(2)
A(ABD), JS-01 /18/07
Bring your family buck to the table
Cooking Sequence
• Preheat oven; prepare potatoes
(begin to bake) -10 minutes
• Peel and devein shrimp,
if needed -15 minutes
• Prepare green beans and begin
to microwave - 5 minutes
• Complete shrimp recipe, complete
beans and serve -15 minutes
Serves 4
Meal Time: 45 Minutes
Suggested Items:
Bakery Breakfast Bread, carrot cake
Wine Suggestion:
A smooth, medium-bodied white wine such
as Santa Rita Chardonnay, which has citric
aromas with butter and vanilla notes.
Sweet Orange Shrimp
1 pound large Florida Pink Shrimp (thawed, if needed)
1-2 medium Fresh From Florida Oranges
(for juice, rinsed)
1/4 cup Hellmann's Light Mayonnaise
2 tablespoons Seminole Horseradish
1 tablespoon Leighton's Orange Blossom Honey
1 teaspoon Lawry's Seasoned Salt
1 tablespoon canola oil
1 tablespoon quick-mixing flour
1 Peel and devein shrimp, if needed; wash hands.
2 Cut oranges in half; squeeze juice (1/2 cup) into
Oven Herb Potatoes
1-2 sprigs fresh rosemary (rinsed)
1 Fresh From Florida Orange (for zest, rinsed)
2 tablespoons canola oil
1 tablespoon Leighton's Orange Blossom Honey
1/2 teaspoon salt
1/8 teaspoon pepper
1 (20-ounce) package Simply Potatoes Red
Potato Wedges
1 Preheat oven to 400°F. Snip rosemary, leaves only,
using kitchen shears (1 tablespoon). Peel several strips
Beans With Mushrooms
12 ounces fresh snipped green beans
1 cup pre-sliced baby portabella mushrooms (rinsed)
2 tablespoons water
1 tablespoon Kerrygold Garlic Herb Irish Butter
1/2 teaspoon Lawry's Seasoned Salt
Pick up a recipe card on the Apron's® Simple Meals
recipe card rack at your local Publix,
Visit www.publix.com/aprons for more Apron's® recipes.
©2007 Publix Super Markets, Inc.
Sweet Orange Shrimp, Oven Herb
Potatoes, and Beans With Mushrooms
medium bowl. Whisk in mayonnaise, horseradish, honey,
and seasoned salt until blended; set aside.
3 Preheat large saute pan on medium-high 2-3 minutes.
Place oil in pan; swirl to coat. Add shrimp (wash hands);
sprinkle with flour. Cook 2-3 minutes, stirring often,
or until shrimp just begin to turn pink.
4 Stir in orange juice mixture; reduce heat to medium.
Simmer 3-4 minutes, stirring often, or until shrimp are
opaque and sauce thickens. Serve.
CALORIES (per 1/4 recipe) 240 kcal; FAT 11 g; CHOL 175 mg;
SODIUM 690 mg; CARB 12g; FIBER Og; PROTEIN 24g
VIT A 6%: VIT C 30%; CALC 6%; IRON 15%
of orange peel, without any white pith, with zester
(or vegetable peeler). Chop finely for zest (1 tablespoon);
place in medium bowl.
2 Add remaining ingredients (except potatoes); mix until
well blended. Stir in potatoes until well coated; spoon
mixture into 2-quart baking dish. Bake 30-35 minutes
or until potatoes are tender and golden. Serve.
CALORIES (per 1/4 recipe) 170 kcal; FAT 7g, CHOL Omg;
SODIUM 730 mg; CARB 22g; FIBER 4g; PROTEIN 4g;
VIT A 0%; VIT C 10%; CALC 0%; IRON 4%
1 Combine green beans, mushrooms, and water in
microwave-safe bowl. Cover and microwave on HIGH
8-10 minutes or until beans reach desired tenderness.
Drain, if needed.
2 Stir in remaining ingredients; cover and set aside
2 minutes. Stir and serve.
CALORIES (per 1/4 recipe) 40kcal; FAT O.Sg; CHOL Omg;
SODIUM 200 mg; CARB Bg, FIBER 3g; PROTEIN 2g;
VIT A 15%; VIT C 30%; CALC 4%; IRON 6%
Shortcuts and Tips
Shrimp tails can be left on for extra color and flavor