Shrimp & jicama salad with chile vinegar
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | ;Water |
| 1 | pounds | Small fresh shrimp; unpeeled |
| 2 | cups | Jicama; peeled and shredded |
| 4 | larges | Tomatoes; sliced |
| 4 | larges | Fresh tomatillos husked and sliced |
| Fresh cilantro sprigs (opt.) | ||
| ⅔ | cup | White wine vinegar |
| ¼ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| 3 | tablespoons | Fresh cilantro; minced |
| 2 | tablespoons | Jalapeno pepper seeded and minced |
Directions
CHILE VINEGAR
Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse in cold water. Chill. Peel and devein shrimp.
Pour ⅓ cup of chile vinegar over shrimp; toss gently. Pour ½ 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: 1¼ 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. Electronic format by Cathy Harned.
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