Cherimoya with Chile Lime Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup fresh lime juice |
1/4 cup fresh orange juice |
1 tablespoon packed light brown sugar |
1/4 teaspoon red chile flakes |
2 teaspoons canola oil |
1/4 teaspoon salt |
1/2 pound (30 to 35 per lb.) peeled, cooked medium shrimp |
1/4 firm-ripe hawaiian papaya, peeled and cut into 1/4-in. dice |
1/2 ripe cherimoya*, peeled, seeds left in, and cut into 1-in. chunks |
1 teaspoon chopped cilantro leaves |
Directions:
1. Combine juices, sugar, chile, oil, and salt in a small saucepan and boil over high heat, stirring often, until golden brown and reduced to 1/3 cup, 5 minutes.
2. Divide shrimp and fruit between 2 plates. Drizzle with dressing and sprinkle with cilantro. As you eat the cherimoya, pick out the seeds.
3. *Buy at well-stocked grocery stores, Latino markets, and some farmers' markets.
4. Note: Nutritional analysis is per serving.
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