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Name: Shrimp And Jicama Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 c Diced peeled jicama; (1/2; 2 Fresh poblano peppers;; 1 ts Salt; 1/4 c Finely chopped red onions; 2 tb Freshly squeezed orange; ; stems, seeds and; ; all; 1/4 c Piri Piri; 1 tb Garlic minced; 1 1/2 c olive oil; ***INGREDIENTS FOR THE; 3 Turns freshly ground black; 1 tb Chopped parsley; 3 Peeled seedless oranges; cut; 3 c Jicama Orange salad; ; all; ; SALAD***; 1 tb Crushed red pepper; 8 Turns freshly ground black; ; stems, seeds and; 3 tb Fresh Cilantro chopped; ; (about 1 cup); 1/2 ts Salt; 2 lb Large shrimp; peeled; 4 Fresh jalapeno peppers;

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INGREDIENTS

2 c Diced peeled jicama; (1/2
2 Fresh poblano peppers;
1 ts Salt
1/4 c Finely chopped red onions
2 tb Freshly squeezed orange
; stems, seeds and
; all
1/4 c Piri Piri
1 tb Garlic ; minced
1 1/2 c olive oil
***INGREDIENTS FOR THE
3 Turns freshly ground black
1 tb Chopped parsley
3 Peeled seedless oranges; cut
3 c Jicama Orange salad
; all
; SALAD***
1 tb Crushed red pepper
8 Turns freshly ground black
; stems, seeds and
3 tb Fresh Cilantro ; chopped
INGREDIENTS FOR THE PIRI PIR
; (about 1 cup)
1/2 ts Salt
2 lb Large shrimp; peeled
4 Fresh jalapeno peppers;

Servings

INSTRUCTIONS

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 until hot. Add the shrimp and Piri Piri and sear for 2 minutes. Turn the shrimp and sear for 2 minutes. Remove from heat. 5. To serve, mound 3/4 cup of the Jicama Orange Salad on a plate and top with 8 shrimp. Garnish with chopped parsley. Serves 4 Piri Piri: 1. Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from the heat, and allow to cool to room temperature. 2. When the mixture is cool, pour it into the bowl of a food processor and pulse 16 times. Pour the sauce through a funnel into a clean wine or 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 until thoroughly blended. This can be made a day ahead and stored in the refrigerator in an airtight container. NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America

NOTES

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Shrimp And Jicama Salad

2 c Diced peeled jicama; (1/2
2 Fresh poblano peppers;
1 ts Salt
1/4 c Finely chopped red onions
2 tb Freshly squeezed orange
 ; stems, seeds and
 ; all
1/4 c Piri Piri
1 tb Garlic minced
1 1/2 c olive oil
 ***INGREDIENTS FOR THE
3 Turns freshly ground black
1 tb Chopped parsley
3 Peeled seedless oranges; cut
3 c Jicama Orange salad
 ; all
 ; SALAD***
1 tb Crushed red pepper
8 Turns freshly ground black
 ; stems, seeds and
3 tb Fresh Cilantro chopped
 INGREDIENTS FOR THE PIRI PIR
 ; (about 1 cup)
1/2 ts Salt
2 lb Large shrimp; peeled
4 Fresh jalapeno peppers;

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 until hot. Add the shrimp and Piri  Piri and sear for 2 minutes. Turn the shrimp and sear for 2 minutes. Remove  from heat.    5. To serve, mound 3/4 cup of the Jicama Orange Salad on a plate and top  with 8 shrimp. Garnish with chopped parsley.    Serves 4    Piri Piri:    1. Combine all of the ingredients except the garlic in a saucepan over high  heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from the  heat, and allow to cool to room temperature.    2. When the mixture is cool, pour it into the bowl of a food processor and  pulse 16 times. Pour the sauce through a funnel into a clean wine or 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 until thoroughly  blended. This can be made a day ahead and stored in the refrigerator in an  airtight container.        NOTES : From Chef and author Emeril Lagasse    Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (1160g)
Recipe Makes: 1 servings

Calories: 811
Calories from Fat: 747 (92%)

Amt Per Serving		% DV

	Total Fat 83g	111 %
	Saturated Fat 11.5g	58 %
	Monounsaturated Fat 59.5g
	Polyunsanturated Fat 9.3g
Cholesterol 0mg		0 %
Sodium 38.9mg		1 %
Potassium 764.2mg		20 %
Total Carbohydrate 19.9g		6 %
	Dietary Fiber 7.4g	30 %
	Sugars, other 12.5g
Protein 4.4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 811

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