Jicama & Shrimp Cocktail with Roasted Red Pepper Sauce
Makes 8 servings
|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)|
- 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.
- 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.
- 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.
- Combine jicama, shrimp and tomato in large bowl. Add bell pepper mixture; toss to coat evenly. Serve over lettuce, if desired.
|Serving Size:||1/8 of total recipe|
|Calories from Fat||7 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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