by kirra » Sun May 10, 2009 11:43 am
Ensalada de Camarones con Jicama
Shrimp & Jicama Salad
This dish is typical of the Pacific coast region of México. It can be served alone as an appetizer or as a light luncheon dish with a cream soup and French bread or bolillos.
Ingredients:
1 pound freshly cooked and peeled small shrimp
2 jicamas, peeled and shredded
1 fresh jalapeno chile, seeded and minced
2 tablespoons minced fresh cilantro
1/2 cup olive oil
3 tablespoons white wine vinegar
salt to taste
tomato wedges for garnish
Preparation:
Place all ingredients except tomato wedges in a bowl and toss gently to combine. Serve on salad plates, on a bed of shredded lettuce if desired. Garnish with tomato wedges. Serves 4.
[b][size=150]Ensalada de Camarones con Jicama[/size][/b]
Shrimp & Jicama Salad
This dish is typical of the Pacific coast region of México. It can be served alone as an appetizer or as a light luncheon dish with a cream soup and French bread or bolillos.
[b]Ingredients:[/b]
1 pound freshly cooked and peeled small shrimp
2 jicamas, peeled and shredded
1 fresh jalapeno chile, seeded and minced
2 tablespoons minced fresh cilantro
1/2 cup olive oil
3 tablespoons white wine vinegar
salt to taste
tomato wedges for garnish
[b]Preparation:[/b]
Place all ingredients except tomato wedges in a bowl and toss gently to combine. Serve on salad plates, on a bed of shredded lettuce if desired. Garnish with tomato wedges. Serves 4.