Crab Jicama "Seviche" on Cucumber
- Approximately 24 hors d'oeuvre
- 1 small jicama
- 1/4 pound lump crab meat (about 3/4 cup), picked over and flaked
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped scallion greens
- 1/4 teaspoon finely chopped seeded habanero or jalapeno chili (wear rubber gloves), or to taste
- 1 plum tomato, seeded and chopped (about 1/3 cup)
- 1 garlic clove, minced (about 1/2 teaspoon)
- 1 ripe California avocado (about 9 ounces)
- 1 seedless cucumber (about 1/2 pound)
Halve avocado, reserving half for another use. In small bowl with a fork mash remaining avocado, remaining 1 1/2 teaspoons lime juice, and remaining 1/4 teaspoon garlic with salt to taste until smooth. Seviche and avocado mixtures may be made 4 hours ahead and chilled separately, their surfaces covered with plastic wrap.
CORIANDER LIME SHRIMP
3 cups fresh lime juice 1/4 cup orange marmalade 3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt 1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped fine 2 tablespoons olive oil 1 tablespoon soy sauce 1/2 teaspoon dried hot red pepper flakes 1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and if desired, deveined Garnish: Fresh coriander sprigs COOKING LIVE SHOW #CL8652
In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 1 tablespoon oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/4 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Saute remaining shrimp in remaining 1 teaspoon oil in same manner.
Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.
Recipe courtesy of Gourmet Magazine
Recipe courtesy of Bobby Flay
Recipe courtesy of Robert Irvine