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Jicama Shrimp Cocktail with Roasted Red Pepper Sauce
by the Editors of Easy Home Cooking Magazine

Jicama & Shrimp Cocktail with Roasted Red Pepper Sauce Photo
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



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