Shrimp and Jicama Salad With Chile Vinegar Recipe - Cooking Index
Shrimp and Jicama Salad With Chile Vinegar Recipe - Cooking Index
| 1 lb | 454g / 16oz | Small fresh shrimp - unpeeled |
| 2 cups | 474ml | Jicama - peeled and shredded |
| 4 cups | 250g / 8.8oz | Tomatoes - sliced (large) |
| 4 cups | 948ml | Fresh tomatillos - - husked and sliced (large) |
| Fresh cilantro sprigs - (opt.) | ||
| Chile Vinegar | ||
| 2/3 cup | 157ml | White wine vinegar |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/8 teaspoon | 0.6ml | Salt |
| 3 tablespoons | 45ml | Fresh cilantro - minced |
| 2 tablespoons | 30ml | Jalapeno pepper - - seeded and minced |
Bring 5 cups of water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse in cold water. Chill. Peel and devein shrimp.
Pour 1/3 cup of chile vinegar over shrimp; toss gently. Pour 1/2 cup chile vinegar over jicama; toss gently. Arrange tomato slices and tomatillo slices on individual salad plates; top evenly with jicama mixture. Place shrimp mixture over jicama mixture. Pour remaining chile vinegar over salads. Garnish with fresh cilantro sprigs, if desired.
To make the chile vinegar, combine all vinegar ingredients in a medium mixing bowl; stir with a wire whisk until well blended. Yield: 1 1/4 cups vinegar.
From "Creme de Colorado" by The Junior League of Denver, CO. In "America's Best Recipes: A 1989 Hometown Collection". Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 35. ISBN 0-8487-0765-6.
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