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Image of shrimp and garlic-cilantro sauce

Shrimp

Ingredients

Steps

Nutritional information

Enjoy something fresh and flavorful with this quick shrimp recipe.

Shrimp and Garlic-Cilantro Sauce

Prepare sauce. Squeeze limes for juice (1/4 cup). Add to bowl of food processor: cilantro, oil, garlic, lime juice, vinegar, adobo, serrano pepper, and onion. Blend 1–2 minutes until completely smooth.

Prepare shrimp. Preheat large sauté pan on medium for 2–3 minutes. Add shrimp, butter, and sazón to pan; cook 3–4 minutes, stirring occasionally, until shrimp are pink and opaque. Serve shrimp in <a href="https://wpvip.publix.com/spanish-en/recipe/mofongo/">Mofongo</a> cups with garlic-cilantro sauce.

Green plantains

Vegetarian

Celebrate with the flavors of the Caribbean, then share their deliciousness with your family.

Mofongo

Heat oil to 350°F in a medium sauté pan. Fry plantains, in batches if necessary, 4–5 minutes or until golden and softened.

Squeeze limes for juice (1/4 cup). Peel and smash garlic cloves. Combine in a medium mixing bowl: fried plantains, garlic, lime juice, and adobo. Mash until smooth and combined.

Form mixture into base of small serving bowls, pressing up the sides to form a cup shape. Fill with <a href="https://wpvip.publix.com/spanish-en/recipe/shrimp-and-garlic-cilantro-sauce/">Shrimp and</a><a href="/en/recipe/shrimp-and-garlic-cilantro-sauce/"> Garlic-Cilantro Sauce</a>; serve.

Image of arepas with carnitas and sweet potato

Corn meal 

Bring the flavors of your traditions straight to your kitchen with this delicious staple.

Arepas with Carnitas and Sweet Potato

Cut onion in half, then slice (about 1 cup). Place in bowl with vinegar. Let stand 15 minutes, stirring occasionally. Place water in microwave-safe dish; microwave on HIGH 1 minute or until warm. Combine cornmeal and 3 teaspoons salt; add to water and whisk until smooth. Let stand 10 minutes or until water is absorbed.

Divide cornmeal mixture into 16 equal pieces. Roll each piece into a ball and flatten gently to create 1-inch-thick discs. Heat 3/4 cup oil in large, heavy sauté pan on medium 3–4 minutes. Add arepas to pan (in batches, if needed); fry 6–7 minutes on each side until golden. Transfer arepas to paper towel–lined baking sheet; let stand 5 minutes to cool.

Peel sweet potato and cut into 1/2-inch cubes (about 2 cups). Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 3 tablespoons oil in pan; add potatoes, pepper, and remaining 1/2 teaspoon salt. Cook 4–5 minutes, stirring occasionally, until lightly browned and tender. Remove potatoes and cover to keep warm.

Meanwhile, drain beans and place in microwave-safe bowl. Microwave on HIGH 30–60 seconds. Chop cilantro (1/4 cup); juice limes (2 tablespoons). Combine in small bowl: crema, salsa, lime juice, and cilantro until blended. Shred pork (about 2 cups) and crumble queso fresco (about 1 1/2 cups).

Cut arepas, creating pockets; fill evenly with pork, potatoes, and beans. Drizzle with sauce and top with queso fresco and pickled onions. Serve.

Image of Bacon-Wrapped Spiced Plantains with Jalapeños

Pork

Here's a sweet and spicy twist on a family favorite for your next celebration.

Bacon-Wrapped Spiced Plantains with Jalapeños

Preheat oven to 425°F. Thaw plantains. Slice jalapeño thinly (remove seeds if desired). Slice bacon in half lengthwise.

Place all bacon pieces flat on a cutting board (wash hands). Place plantains in a bowl and stir gently with 1 1/2 teaspoons seasoning. Lay a plantain on the bottom of each piece of bacon.

Top each plantain with a slice of jalapeño, then wrap tightly away from you and skewer with a toothpick (wash hands).

Arrange finished plantains on a nonstick foil-lined baking sheet. Sprinkle remaining seasoning on plantains. Bake 25–30 minutes and until desired crispiness of bacon. Serve.

Beef

Celebrate the flavors of tradition with these delectable empanadas.

Festive Empanadas

Place empanada dough on counter to thaw. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and add ground beef; cook 4–5 minutes, stirring to crumble, until no pink remains and beef is 160°F.

Add to pan: oregano, cumin, red pepper, garlic, and onions; cook 2–3 minutes until onions have softened. Stir in olives, raisins, tomato sauce, salt, and pepper; reduce heat to low and simmer 10 minutes. Remove from heat and set aside 15 minutes to cool to room temperature.

Preheat oven to 425°F. Using a decorative mini cookie cutter, cut pieces from 2 empanada dough circles and set aside. Whisk egg and water until well blended.

Line 2 baking sheets with foil; place 4 empanada dough circles on each baking sheet. Top each with 1/2 cup meat mixture; brush edges with egg wash and top with remaining 8 empanada dough circles. Crimp edges with a fork to seal.

Brush with egg wash, then top with decorative cutouts; brush with egg wash again. Bake 12–15 minutes or until golden brown. Serve.

Pork and Black Bean Tostadas

Preheat oven to 350°F. Microwave pork on HIGH for 2–3 minutes or until hot. Drain and rinse beans. Shred pork with 2 forks.

Arrange shells on baking sheet. Stir together crema and chipotle sauce in small bowl. Spread 2 tablespoons chipotle crema dip in center of each shell; top with even amounts beans and pork. Bake 5–7 minutes until tostadas are crispy.

Top tostadas with lettuce, tomatoes, salsa, and queso fresco. Serve.

Image of yuca fries with cilantro-avocado ranch dip

Yuca

Let's make your table just as festive as your celebration. Try this delicious classic with a creamy sauce.

Yuca Fries with Cilantro-Avocado Ranch Dip

Preheat oven to 450°F. Place yuca in large, microwave-safe dish with water. Cover with plastic wrap and microwave on HIGH 8–10 minutes to soften. Drain and set aside to cool. Juice limes (2 tablespoons).

Coat 2 baking sheets with spray. Dry yuca with paper towels to remove excess water, then cut lengthwise into spears. Add to large bowl: yuca fries, 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic powder; toss to coat. Arrange fries in single layer on prepared baking sheets.

Bake 20 minutes, flipping halfway through cook time, until golden brown.

Meanwhile, halve avocados and remove pits and flesh. Add to bowl of food processor: avocado flesh, cilantro, lime juice, sour cream, ranch seasoning, garlic cloves, and remaining 1 tablespoon oil and 1 teaspoon each salt and pepper. Puree until smooth. Serve with yuca fries.