| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
|
Fish, Harned 1994, Salads, Vegetables, Vinegars |
4 |
Servings |
INGREDIENTS
| 5 |
c |
;Water |
| 1 |
lb |
Small fresh shrimp; unpeeled |
| 2 |
c |
Jicama; peeled and shredded |
| 4 |
lg |
Tomatoes; sliced |
| 4 |
lg |
Fresh tomatillos husked and sliced |
|
|
Fresh cilantro sprigs (opt.) |
| 2/3 |
c |
White wine vinegar |
| 1/4 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 3 |
tb |
Fresh cilantro; minced |
| 2 |
tb |
Jalapeno pepper seeded and minced |
INSTRUCTIONS
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 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. Electronic format by Cathy
Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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