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Receta Southwestern Shrimp Salad With Corn And Peaches
by Global Cookbook

Southwestern Shrimp Salad With Corn And Peaches
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Ingredientes

  • 3 med fresh corn ears shucked, and
  •     kernels removed from the cob
  • 1 x brine-packed roasted red pepper - (5 ounce) liquid removed, and
  •     coarsely minced
  • 1 sm white onion minced
  • 1/4 med jicama - (abt 4 ounce) peeled, and
  •     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
  •     finely chopped
  • 1 lb peeled cooked large shrimp thawed if frzn
  • 2 lrg ripe peaches
  • 1 head radicchio separated into
  •     leaves
  • 1/4 c. chopped fresh herbs for garnish
  •     (cilantro, chervil, basil, mint, or possibly flat-leaf parsley)
  •     Freshly-grnd black pepper to taste

Direcciones

  1. 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.
  2. 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.
  3. In a glass measure, combine crushed umin seeds, extra virgin olive oil, lime juice, garlic, and jalapeno. Whisk to combine.
  4. 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.)
  5. 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.
  6. 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.
  7. Arrange the shrimp over the salad and spoon on any remaining dressing.
  8. If you like, garnish with minced herbs. Season with pepper.
  9. This recipe yields 4 servings.