May - Mexicano!

I know, I know, April is missing.  That is because we had so much fun and we so much miss Rome that it is taking awhile to get over the fact that we are gone.  However, JJ is working on a blog and whittling down the hundreds of pictures to post something.  In the meantime, I am at home sick today and thought I would update the blog with my Mexican meal this month.

Guacamole to Start

Last Sunday night I knew that time was of the essence to get a May meal cooked.  So I reverted to my go-to website for all meals, RealSimple.com.  I just typed Mexican and it came up with a meal that looked delish and easy: Chipotle Shrimp with Radish and Jicama Salad.  Recipe Here! Not sure about the authenticity here but it produced a nice meal.

Russo's Market

Before cooking my first thought was, "What the hell is a jicama!?!"  A quick google search produced the image and info I needed.  This meant I had to head to a store with unique produce.  Enter Russo's.  Russo's is God's gift to the cooking world.  You can find rare produce, it is delicious, and inexpensive.  When I used to live on "the other side of the river" I traveled to Russo's frequently.  I was happy to have an occasion to bring me back.

Jicama "Matchsticks"

Sizzling Shrimp

After the trip, I settled down to make my meal.  Turns out, a jicama has a taste kind of like a radish, at least in my opinion.  This salad was amazing!  The combo of red onion, lime juice, and cilantro will make any dish worth eating.  So, of course, I made an appetizer too.  I whipped up some guacamole to munch on while making my meal.  The guacamole and salad were my favorite parts.  I slightly overcooked the shrimp because I forgot to set a timer and well, you know.   I would make this again for sure. 

Buen Provecho!

Recipe

Ingredients

• 1 small jicama (about 1 pound), peeled and cut into 2-inch matchsticks
• 1 large bunch radishes (about 8), cut into thin half-moons
• 1/2 red onion, thinly sliced
• 1/2 cup fresh cilantro
• 1/3 cup golden raisins
• 1/4 cup fresh lime juice (from 2 to 3 limes)
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 1/2 pounds large peeled and deveined shrimp



Radish and Jicama Salad

• 1/2 teaspoon ground chipotle chilies or chili powder

Directions

1. In a large bowl, combine the jicama, radishes, onion, cilantro, raisins, lime juice, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
2. In a medium bowl, toss the shrimp, ground chilies, remaining tablespoon of oil, and ½ teaspoon salt.
3. Heat a grill pan or large skillet over medium-high heat. Cook the shrimp until opaque throughout, 2 to 3 minutes per side. Serve with the salad.