Cooking with Paprika: Red Shrimp and Vegetable Salad

| August/September 1995

Serves 6

This colorful salad goes well with grilled vegetable or swordfish kabobs.

• 3 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons salt
• 1 clove garlic, crushed
• 3 tablespoons sugar
• 3 scallions, sliced
• 4 cups water
• 1 1/2 pounds fresh shrimp, peeled and ­deveined
• 2 medium cucumbers, chopped into bite-sized pieces
• 2 carrots, peeled and grated
• 2 cups peeled and grated jicama
• 1 tablespoon chopped cilantro
• 2 teaspoons semisweet or hot Hungarian paprika

1. In a small bowl, combine the lemon juice, salt, garlic, sugar, and scallions. Stir until the sugar dissolves. Set aside.

2. In a large saucepan, bring the water to a boil. Add the shrimp and simmer 4 to 5 minutes, or until tender, bright pink, and curled tightly. Drain well. Cool slightly.

3. In a large bowl, combine the shrimp, cucumbers, carrots, and jicama. Pour the lemon juice mixture over the shrimp and vegetables, add the cilantro, and mix gently. Sprinkle with paprika and serve.

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