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Jicama & Shrimp Cocktail with Roasted Red Pepper Sauce
Jicama & Shrimp Cocktail with Roasted Red Pepper Sauce
Yield: Makes 8 servings
Ingredients:
2large red bell peppers
6ounces (about 24 medium-large) shrimp, peeled and deveined
1medium clove garlic
1-1/2cups fresh cilantro sprigs
2tablespoons lime juice
2tablespoons orange juice
1/2teaspoon hot pepper sauce
1small jicama (about 3/4 pound), peeled and cut into strips
1plum tomato, halved, seeded and thinly sliced
Lettuce leaves (optional)
Preparation:
1.Preheat broiler. Place bell peppers on broiler pan. Broil 4 to 6 inches from heat about 6 minutes, turning every 2 to 3 minutes or until all sides are charred. Transfer bell peppers to paper bag; close bag tightly. Let stand 10 minutes or until cool enough to handle and skins are loosened. Peel bell peppers. Cut peppers in half. Remove cores, seeds and membranes; discard.2.Add shrimp to large saucepan of boiling water. Reduce heat to medium-low; simmer, uncovered, 2 to 3 minutes or until shrimp turn pink. Drain shrimp; rinse under cold running water. Cover; refrigerate until ready to use.3.Place bell peppers and garlic in food processor. Cover; process until coarsely chopped. Add cilantro, lime juice, orange juice and pepper sauce; process until cilantro is finely chopped but mixture is not puréed.4.Combine jicama, shrimp and tomato in large bowl. Add bell pepper mixture; toss to coat evenly. Serve over lettuce, if desired.
Nutritional Information:
Serving Size: 1/8 of total recipe
Sodium
120 mg
Protein
6 g
Fiber
1 g
Carbohydrate
10 g
Cholesterol
42 mg
Saturated Fat
Total Fat
1 g
Calories from Fat
7 %
Calories
69
Dietary Exchange:
Meat
1/2
Vegetable
2
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