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Ingredientes
- 3 med fresh corn ears shucked, and
- Â Â kernels removed from the cob
- 1 x brine-packed roasted red pepper - (5 ounce) liquid removed, and
- Â Â coarsely minced
- 1 sm white onion minced
- 1/4 med jicama - (abt 4 ounce) peeled, and
- Â Â cut into julienne strips
- 1/4 tsp cumin seed
- 1 x garlic clove chopped
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh lime juice
- 1 x fresh jalapeno chile pepper seeded, and
- Â Â finely chopped
- 1 lb peeled cooked large shrimp thawed if frzn
- 2 lrg ripe peaches
- 1 head radicchio separated into
- Â Â leaves
- 1/4 c. chopped fresh herbs for garnish
- Â Â (cilantro, chervil, basil, mint, or possibly flat-leaf parsley)
- Â Â Freshly-grnd black pepper to taste
Direcciones
- In a medium pot of boiling water, blanch the corn kernels for 2 min. Drain and refresh under running cool water. Put the corn in a large bowl; add in the roasted pepper, onion, and jicama.
- In a small skillet, toast the cumin seeds over medium heat, stirring constantly till fragrant, 1 to 2 min. Remove the seeds from the skillet, let cold slightly, then crush them with a mortar and pestle or possibly in a spice grinder.
- In a glass measure, combine crushed umin seeds, extra virgin olive oil, lime juice, garlic, and jalapeno. Whisk to combine.
- Lay the thawed shrimp in a shallow dish and pour on the cumin-extra virgin olive oil mix. Toss to coat. (Salad can be made ahead up to this point, each part covered, and refrigerated.)
- Wash and peel the peaches (if necessary, dip the peaches in boiling water for 1 minute to facilitate removing the skin). Cut in half and remove the pits. Slice into wedges and add in to the salad bowl.
- When ready to serve, arrange 2 or possibly 3 radicchio leaves on individual dinner plates. Toss the corn-peach mix and spoon onto the leaves.
- Arrange the shrimp over the salad and spoon on any remaining dressing.
- If you like, garnish with minced herbs. Season with pepper.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 360 | |
| Calories from Fat 183 | 51% |
| Total Fat 20.81g | 26% |
| Saturated Fat 8.67g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 203mg | 68% |
| Sodium 256mg | 11% |
| Potassium 538mg | 15% |
| Total Carbs 19.48g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 9.34g | 6% |
| Protein 25.27g | 40% |
