Caramelized Shrimp on Jicama With Rosemary
"I had this dish at a Club Med restaurant and figured out the recipe, since ingredients were obvious and distinct from each other. I really loved the taste and contrast of textures and flavors."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 cup caramel sundae syrup
- 1 lb fresh clean and uncooked shrimp
- 1 scallion, finely diced
- 1⁄8 - 1⁄4 cup butter, accodring yo your buttery taste preference
- 1 peeled fresh jicama, in strips
- 2 sprigs fresh rosemary
-
For caramel syrup
- 1 1⁄2 cups brown sugar (dark or light)
- 1⁄2 cup water (or less if you prefer thicker)
- 1⁄2 tablespoon vinegar
directions
- On a skillet sautee in butter the scallion and shrimp just until shrimp becomes rosy.
- Add syrup and let it coat the shrimp.
- Place a bed of fresh jicama strips on plates to be served.
- Place shrimp with syrup on top of jicama strips.
- Sprinkle fresh rosemary small needles on top, to taste.
-
For syrup:
- Mix ingredients and cook over stovetop just until syrup thickness. Stop further hardening by placing saucepan over
- a wider one with cool water.
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RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
