Ooh, enchilada sauce! I used the other half yesterday with shrimp. Here's what I did.
I guess I'll call it Shrimp and Pasta with Poblano Cream. We loved it!!! I salt and peppered large shrimp and sauteed in butter until cooked and removed from the pan. I heated the poblano sauce in the pan, added a handful of shredded Jack cheese and then tossed in cooked linguine and the shrimp. It really was good. I loved Tessie's idea of the mango, Jicama and avocado salad. I just did it my way. I used the vinaigrette from my favorite Jicama salad, which follows, with the diced mango, jicama and avocado. Then I decided to add in a very small clove of minced garlic and chopped green onion. It was just the perfect salad with the shrimp and pasta. As I said in the earlier post, my poblano's where on the spicy side so the salad was a real cool down treat. We've already decided that next time were going to use it on grilled fish....oh gosh...the possibilities. Great recipe Melissa. Thanks!
Jicama & Sweet Red Pepper Salad
CIA Cookbook
Serving Size : 10
1 tablespoon sugar
juice of 1 lemon
1 1/2 teaspoons salt
1 teaspoon Tabasco sauce
1/3 cup vegetable oil
1 package jicama -- peeled and julienned
1 large red bell -- cut into julienne
2 cloves garlic -- minced
2 tablespoons fresh cilantro -- chopped
2 green onions -- sliced thin on bias
In a salad bowl, blend the lemon juice with the sugar, salt and Tabasco sauce. Whisk in oil in a steady stream. Toss the jicama and bell pepper with the garlic, cilantro and scallions in the dressing and serve.
- - - - - - - - - - - - - - - - - -
