Cherimoya with Chile Lime Shrimp
Photo: Thomas J. Story; Styling: Karen Shinto
How to Make It
Step 1
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.
Step 2
2
Divide shrimp and fruit between 2 plates. Drizzle with dressing and sprinkle with cilantro. As you eat the cherimoya, pick out the seeds.
Step 3
3
*Buy at well-stocked grocery stores, Latino markets, and some farmers' markets.
Step 4
4
Note: Nutritional analysis is per serving.
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
Step 1
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.
Step 2
2
Divide shrimp and fruit between 2 plates. Drizzle with dressing and sprinkle with cilantro. As you eat the cherimoya, pick out the seeds.
Step 3
3
*Buy at well-stocked grocery stores, Latino markets, and some farmers' markets.
Step 4
4
Note: Nutritional analysis is per serving.
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