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jicama orange salad shrimp parsley olive oil jalapeno peppers fresh Poblano peppers red pepper salt ground black pepper garlic containers oranges freshly squeezed orange juice red onions fresh cilantro salt ground black pepper
Viewed: 41 - Published at: 3 years agoIngredients
- 1/4 cup piri piri
- 3 cups jicama orange salad
- 2 lb. lg. shrimp, peeled
- 1 tbsp. Emeril's Creole seasoning
- 1 tbsp. chopped parsley
- 1-1/2 cup olive oil
- 4 fresh jalapeno 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
- 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
Method
- 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.
