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    You are in: Home / Recipes / Shrimp and Jicama Salad With Chile Vinegar Recipe
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    Shrimp and Jicama Salad With Chile Vinegar

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Gadget_Queen's Note:

    from Creme de Colorado by The Junior League of Denver

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    Ingredients:

    Servings:

    Units: US | Metric

    Chile Vinegar

    Directions:

    1. 1
      Add shrimp to boiling water and cook 3-5 minutes. Drain and rinse. Chill. Peel and devein.
    2. 2
      Pour 1/3 cup Chile Vinegar over shrimp and toss gently.
    3. 3
      Pour 1/3 cup Chile Vinegar over jicama and toss gently.
    4. 4
      Arrange tomato and tomatillo slices on salad plates.
    5. 5
      Top with jicama then shrimp.
    6. 6
      Pour remaining Chile Vinegar over salads.
    7. 7
      Garnish with cilantro, if desired.
    8. 8
      For Chile Vinegar, combine all in gredients in mixing bowl and stir with wire whisk until blended.

    Ratings & Reviews:

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    Nutritional Facts for Shrimp and Jicama Salad With Chile Vinegar

    Serving Size: 1 (707 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 238.2
     
    Calories from Fat 24
    10%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 172.8 mg
    57%
    Sodium 259.2 mg
    10%
    Total Carbohydrate 28.5 g
    9%
    Dietary Fiber 6.1 g
    24%
    Sugars 19.8 g
    79%
    Protein 25.5 g
    51%

    The following items or measurements are not included:

    white wine vinegar

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