Shrimp & Jicama Salad with Chile Vinegar
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Low in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
water
|
|
| 1 | pound |
shrimp
small fresh, unpeeled |
|
| 2 | cups |
jicama
peeled and shredded |
|
| 4 | large |
tomatoes
sliced |
|
| 4 | large |
tomatillos
fresh , husked and sliced |
*
|
| 1 | x |
cilantro
fresh, optional |
*
|
| Chile vinegar | |||
| ⅔ | cup |
white wine vinegar
|
|
| ¼ | cup |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 3 | tablespoons |
cilantro
freshly minced |
|
| 2 | tablespoons |
jalapeño pepper
seeded and minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
water
|
|
| 453.6 | g |
shrimp
small fresh, unpeeled |
|
| 473 | ml |
jicama
peeled and shredded |
|
| 4 | large |
tomatoes
sliced |
|
| 4 | large |
tomatillos
fresh , husked and sliced |
*
|
| 1 | x |
cilantro
fresh, optional |
*
|
| Chile vinegar | |||
| 158 | ml |
white wine vinegar
|
|
| 59 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 45 | ml |
cilantro
freshly minced |
|
| 3E+1 | ml |
jalapeño pepper
seeded and minced |
|
Directions
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.
