GMA Recipe: Shrimp and Jicama Salad

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Shrimp and Jicama Salad
From Chef and author Emeril Lagasse
1999

Ingredients

1/4 cup of Piri Piri

3 cups of Jicama Orange salad

2 lbs large shrimp, peeled

1 tablespoon Emeril's Creole seasoning

1 tablespoon chopped parsley

Directions

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

Ingredients for the Piri Piri

Ingredients

1 1/2 cups olive oil

4 fresh jalapeno peppers, coarsely chopped, stems, seeds and all

2 fresh poblano peppers, coarsely chopped, stems, seeds and all

1 tablespoon crushed red pepper

1 teaspoon salt

8 turns freshly ground black pepper

1 tablespoon minced garlic

Directions

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.

Ingredients for the Jicama Orange Salad

Ingredients

2 cups diced peeled jicama (1/2 inch slice)

3 peeled seedless oranges, cut into sections (about 1 cup)

2 tablespoons freshly squeezed orange juice

1/4 cup finely chopped red onions

3 tablespoons chopped fresh cilantro

1/2 teaspoon salt

3 turns freshly ground black pepper

Directions

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.