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  • Shrimp And Jicama Salad

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    Shrimp And Jicama Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. Piri Piri
    • 3 c. Jicama Orange salad
    • 2 lb Large shrimp, peeled
    • 1 Tbsp. Emeril's Creole seasoning
    • 1 Tbsp. Minced parsley
    • 1 1/2 c. Extra virgin olive oil
    • 4 x Fresh jalapeno peppers, coarsely minced, stems, seeds and all
    • 2 x Fresh poblano peppers, coarsely minced, stems, seeds and all
    • 1 Tbsp. Crushed red pepper
    • 1 tsp Salt
    • 8 x Turns freshly grnd black pepper
    • 1 Tbsp. Chopped garlic
    •     *INGREDIENTS FOR THE JICAMA ORANGE SALAD***
    • 2 c. Diced peeled jicama, (1/2 inch slice)
    • 3 x Peeled seedless oranges, cut into sections (about 1 c.)
    • 2 Tbsp. Freshly squeezed orange juice
    • 1/4 c. Finely minced red onions
    • 3 Tbsp. Minced fresh cilantro
    • 1/2 tsp Salt
    • 3 x Turns freshly grnd black pepper

    Directions

    1. 1. Prepare the Piri Piri at least a week ahead.
    2. 2. Prepare the Jicama Orange Salad, and set aside.
    3. 3. Toss the shrimp with the Piri Piri and Creole Seasoning.
    4. 4. Heat a large skillet over high heat till warm. Add in the shrimp and Piri Piri and sear for 2 min. Turn the shrimp and sear for 2 min. Remove from heat.
    5. 5. To serve, mound 3/4 c. of the Jicama Orange Salad on a plate and top with 8 shrimp. Garnish with minced parsley.
    6. Serves 4
    7. Piri Piri:1. Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 min. Stir in the garlic, remove from the heat, and allow to cold to room temperature.
    8. 2. When the mix is cold, pour it into the bowl of a food processor and pulse 16 times. Pour the sauce through a funnel into a clean wine or possibly other bottle and cover with a piece of plastic wrap. Allow to sit for 7 days before using. Keeps up to 2 months at room temperature.
    9. Jicama Orange Salad:1. Combine all of the ingredients in a bowl and toss till thoroughly blended. This can be made a day ahead and stored in the refrigerator in an airtight container.

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