Red Cumin-Lime Shrimp on Jicama Rice
- Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set shrimp aside. In a large nonstick skillet heat 1 teaspoon of the oil over medium-high heat. Swirl skillet to coat. Add onions and chile pepper; cook about 3 minutes or until tender, stirring frequently. Stir in shrimp, chili powder, and cumin; cook for 3 to 4 minutes or until shrimp are opaque, stirring frequently.
- Meanwhile, spoon hot rice into a serving bowl. Stir jicama into rice. Cover and let stand until ready to serve.
- Remove skillet from heat; stir in the remaining 2 teaspoons oil, the lime juice, vegetable oil spread, and salt. Cover and let stand for 5 minutes to allow flavors to absorb and vegetable oil spread to melt.
- Stir cilantro into rice mixture. Serve shrimp mixture over rice mixture. If desired, pass lime wedges.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Red Cumin-Lime Shrimp on Jicama Rice)
- Per serving:
- 284 kcal ,
- 11 g fat
- (2 g sat. fat ,
- 3 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 129 mg chol. ,
- 350 mg sodium ,
- 26 g carb. ,
- 6 g fiber ,
- 4 g sugar ,
- 21 g pro.