Name: Shrimp And Jicama Salad
Ingredients: 1/4 c Piri Piri; 3 c Jicama Orange salad; 2 lb Large shrimp; peeled; 1 tb Emeril's Creole seasoning; 1 tb Chopped parsley; 1 1/2 c Olive oil; 4 Fresh jalapeno peppers; coarsely chopped,; ; stems, seeds and; ; all; 2 Fresh poblano peppers; coarsely chopped,; ; stems, seeds and; ; all; 1 tb Crushed red pepper; 1 ts Salt; 8 Turns freshly ground black pepper; 1 tb Minced garlic; ***INGREDIENTS FOR THE JICAMA ORANGE; ; SALAD***; 2 c Diced peeled jicama; (1/2 inch slice); 3 Peeled seedless oranges; cut into sections; ; (about 1 cup); 2 tb Freshly squeezed orange juice; 1/4 c Finely chopped red onions; 3 tb Chopped fresh cilantro; 1/2 ts Salt; 3 Turns freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Grains		Gma1	1	servings

INGREDIENTS

1/4	c	Piri Piri
3	c	Jicama Orange salad
2	lb	Large shrimp; peeled
1	tb	Emeril's Creole seasoning
1	tb	Chopped parsley
1 1/2	c	Olive oil
4		Fresh jalapeno peppers; coarsely chopped,
		; stems, seeds and
		; all
2		Fresh poblano peppers; coarsely chopped,
		; stems, seeds and
		; all
1	tb	Crushed red pepper
1	ts	Salt
8		Turns freshly ground black pepper
1	tb	Minced garlic
		***INGREDIENTS FOR THE JICAMA ORANGE
		; SALAD***
2	c	Diced peeled jicama; (1/2 inch slice)
3		Peeled seedless oranges; cut into sections
		; (about 1 cup)
2	tb	Freshly squeezed orange juice
1/4	c	Finely chopped red onions
3	tb	Chopped fresh cilantro
1/2	ts	Salt
3		Turns freshly ground black pepper

INSTRUCTIONS

INGREDIENTS FOR THE PIRI PIR
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.
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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