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Turkey-Broccoli Roll-Ups
Learn how to prepare roll-ups & quesadillas that taste divine but don't need divine intervention to create.
Jicama & Shrimp Cocktail with Roasted Red Pepper Sauce
Yield: Makes 8 servings
Ingredients:
2
large red bell peppers
6
ounces (about 24 medium-large) shrimp, peeled and deveined
1
medium clove garlic
1-1/2
cups fresh cilantro sprigs
2
tablespoons lime juice
2
tablespoons orange juice
1/2
teaspoon hot pepper sauce
1
small jicama (about 3/4 pound), peeled and cut into strips
1
plum tomato, halved, seeded and thinly sliced
Lettuce leaves (optional)
Preparation:
1.
Preheat broiler. Place bell peppers on broiler pan. Broil 4 to 6 inches from heat about 6 minutes, turning every 2 to 3 minutes or until all sides are charred. Transfer bell peppers to paper bag; close bag tightly. Let stand 10 minutes or until cool enough to handle and skins are loosened. Peel bell peppers. Cut peppers in half. Remove cores, seeds and membranes; discard.
2.
Add shrimp to large saucepan of boiling water. Reduce heat to medium-low; simmer, uncovered, 2 to 3 minutes or until shrimp turn pink. Drain shrimp; rinse under cold running water. Cover; refrigerate until ready to use.
3.
Place bell peppers and garlic in food processor. Cover; process until coarsely chopped. Add cilantro, lime juice, orange juice and pepper sauce; process until cilantro is finely chopped but mixture is not puréed.
4.
Combine jicama, shrimp and tomato in large bowl. Add bell pepper mixture; toss to coat evenly. Serve over lettuce, if desired.
Nutritional Information:
| Serving Size: 1/8 of total recipe | |
| Sodium | 120 mg |
| Protein | 6 g |
| Fiber | 1 g |
| Carbohydrate | 10 g |
| Cholesterol | 42 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 7 % |
| Calories | 69 |
Dietary Exchange:
| Meat | 1/2 |
| Vegetable | 2 |
This recipe appears in:
Seafood
