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Receta Shrimp And Jicama Salad

Name: Shrimp And Jicama Salad
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

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Ingredientes

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
1Â 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
Â Â *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

Direcciones

1. Prepare the Piri Piri at least a week ahead.
2. Prepare the Jicama Orange Salad, and set aside.
3. Toss the shrimp with the Piri Piri and Creole Seasoning.
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. To serve, mound 3/4 c. of the Jicama Orange Salad on a plate and top with 8 shrimp. Garnish with minced parsley.
Serves 4
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.
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.
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.