CARIBBEAN PRAWNS WITH JICAMA SALSA AND TARO CHIPS

Jicama Salsa

Ingredients Weight Measure
Jicama, peeled, small dice 1 ea.
Bermuda onion, fine dice 1 ea.
Lime, juice of 1 ea.
Lemon, juice of 1 ea.
Jalapeño, fine mince 1/2 tsp.
Ginger, fine mince 1 Tbsp.
Red bell pepper, fine dice 1 ea.
Garlic, fine mince 1 Tbsp.
Kosher salt 2 tsp.
Cilantro, washed, minced 1/2 bunch
TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp.

Sauté

Ingredients Weight Measure
Canola-olive oil blend 1/3 cup
Dark rum 3/4 cup
White wine 4 oz.
Lemon, juice of 1 ea.
Lime, juice of 1 ea.
Butter 4 Tbsp.
Dark brown sugar 4 Tbsp.

Shrimp Marinade and Seasoning

Ingredients Weight Measure
Tiger shrimp, 14-16 count, peeled, deveined 36 ea.
Garlic cloves, peeled and slightly crushed 10 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 12 dashes
Oil 3 Tbsp.
Flour 3 cups
Salt and white pepper to taste

Chips

Ingredients Weight Measure
Taro roots, small 2 ea.
Purple potatoes, small 2 ea.
Canola oil 1-1/2 qts.

Linguini Sticks

Ingredients Weight Measure
Linguini 10 pieces
Oil for frying

Method

  1. Combine all ingredients for the Jicama Salsa and refrigerate for at least 4 hours.
  2. For Shrimp and Marinade, combine the shrimp, garlic, oil and TABASCO® Green Jalapeño Pepper Sauce. Cover and refrigerate at least 4 hours.
  3. For Chips, peel taro and purple potatoes, place on a meat slicer and slice to make chips. Place in water. Drain chips and pat dry with a clean towel. In a medium sauce pot, heat oil to 375°F. Place taro and potato slices in the oil and fry until golden brown. Set aside.
  4. For the Linguini Sticks, fry linguini in oil until golden brown. Set aside.
  5. Remove the shrimp from the marinade and allow to drain in a colander for a few minutes; then pat dry with paper towels.
  6. For Seasoning and Sauté, season 3 cups flour with salt and white pepper. In a large sauté pan on high heat, add 1/2 cup oil. Once oil is hot, dredge the shrimp in the seasoned flour and quickly place shrimp in the oil. Sauté for about 1 minute; then turn shrimp over.
  7. Using tongs, remove shrimp from sauté pan and place on a plate. Add jicama salsa to the sauté pan. Add rum, white wine, lemon and lime juices. Finish with butter. Cook this mixture down, reducing until it is thick and caramel in color, approximately 5-7 minutes. Add the shrimp back into the pan to heat them up, only for a minute or they will overcook.
  8. To serve, pull out the shrimp using tongs. Place salsa on each plate and arrange the shrimp around the outside. Garnish the center with the chips and fried linguini.

Yield: 12 servings