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Sunday, September 9, 2012

Shrimp, Mango, and Jicama Salad with Pineapple Vinaigrette

By Juvy S. Iliwiliw

If there is a name to be associated with this recipe, it will be fast, easy, and fresh. Fast, because you will only need 55 minutes to complete this recipe. Easy comes in because there are no complicated things to do, you will only need to follow simple instructions and you are done! And of course it is always fresh, not only that it has a very fresh finish but the ingredients are so freshly hand-picked in the supermarkets or you can pick it up from your backyard. It may be that simple but it is completely packed with the kind of taste that you wanted in your salad.


You will need:

3 tablespoons fresh lime juice
2 tablespoons frozen pineapple juice, concentrate, thawed

6 cups water
¼ cup fresh lemon juice
2 teaspoons salt
1 teaspoon whole black peppercorns
1 pound uncooked large shrimp, peeled
   deveined, halved lengthwise

2 large mangoes, peeled, pitted
   cut into ½-inch cubes (about 3 cups)
2 cups ½-inch cubes peeled jicama
½ cup chopped red onion
3 tablespoons chopped fresh cilantro
6 large Boston lettuce leaves

Here's how:

Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.

Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)

Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

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