Shrimp and Jicama Salad

Time

Ingredients

Ingredients

1/4 cup piri piri
3 cups jicama orange salad
2 lbs. lg. shrimp, peeled
1 tbsp. Emeril's Creole seasoning
1 tbsp. chopped parsley

Ingredients for the piri piri

1-1/2 cup olive oil
4 fresh jalapeño peppers, coarsely chopped, stems, seeds and all
2 fresh poblano peppers, coarsely chopped, stems, seeds and all
1 tbsp. crushed red pepper
1 tsp. salt
8 freshly ground black pepper
1 tbsp. minced garlic

Ingredients for the jicama orange salad

2 containers diced peeled jicama (1/2-inch slice)
3 peeled seedless oranges, cut into sections (about 1 cup)
2 tbsp. freshly squeezed orange juice
1/4 cup finely chopped red onions
3 tbsp. chopped fresh cilantro
1/2 tsp. salt
3 turns freshly ground black pepper

Instructions

Prepare the piri piri at least a week ahead:
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. 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.

Prepare the jicama orange salad, and set aside:
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.

Toss the shrimp with the piri piri and creole seasoning. 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.

To serve, mound 3/4 cup of the jicama orange salad on a plate and top with 8 shrimp. Garnish with chopped parsley.

Author's Comments

Recipe from Chef and author Emeril Lagasse, as seen on Good Morning, America.

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