This Mexican recipe is designed for diabetics. It’s very delicious and nutritious.
Jicama is a tuber with a sweet flavor and crunchy texture. Mix it with rice, season with chili and cilantro, and top with spicy shrimp for an authentic Mexican meal.
material:
- 340 g fresh or frozen medium-sized shrimp, peeled and cleaned
- 3 teaspoons olive oil
- 1 1/2 cups (3 medium) chopped yellow onions
- 1 medium fresh Anaheim chile, seeded and sliced*
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoon ground cumin
- 1 cup brown rice
- 1 1/2 cups peeled jicama, cut into thin bite-sized strips
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil or margarine 60% to 70% vegetable oil
- 1/3 cup chopped fresh cilantro
- slice of lime
Preparation:
If the shrimp are frozen, thaw them. make a reservation.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Tilt the pan and shake to coat the bottom lightly.
Add onions and chili peppers. Cook, stirring frequently, about 3 minutes or until tender.
Add shrimp, chili powder, and cumin. Cook for 3 to 4 minutes or until shrimp are opaque.
Meanwhile, serve hot rice in bowls. Add jicama to rice and mix. Cover and let stand until ready to eat.
Remove skillet from heat. Add remaining 2 teaspoons oil, lemon juice, vegetable oil, and 1/4 teaspoon salt. Cover and leave for 5 minutes to allow the flavors to infuse and the vegetable oil margarine to dissolve.
To serve, add coriander to the rice mixture and stir well.
Serve the shrimp mixture over the rice mixture. Serve with lime wedges.
Hint: Avoid direct contact with chili peppers as they contain volatile oils that can burn your skin and eyes. Wear vinyl or rubber gloves when handling chili peppers. If your hands come into contact with chili peppers, wash your hands and nails thoroughly with soap and warm water.
