Red Cumin-Lime Shrimp on Jicama Rice

12 oz. fresh or frozen peeled and deveined medium shrimp
3 t. EVOO
1 1/2c. chopped yellow onion
1 medium fresh Anaheim chile pepper, seeded and sliced
1 1/2T. chili powder
1  1/2 t. ground cumin
1 c. hot cooked brown rice
*1 1/2 c. peeled jicama cut into thing bite-size strips
2 T. lime juice
1/3 c. snipped fresh cilantro


- Start the brown rice.

- In a large nonstick skillet heat 1 t. of EVOO over medium high heat.Add onion and chile pepper; cook 3 minutes or until tender, stir frequently.   Stir in shrimp, chili powder and cumin.  Cook 3  minutes or until shrimp is opaque.

- Remove the skillet from heat; stir in the remaining 2 t. EVOO, the lime juice and 1/4. t. of salt.  Cover and let stand 5 minutes to allow flavors to absorb.

- Meanwhile, spoon hot rice into a serving bowl. Stir jicama into the rice.

- To serve, add cilantro to rice mixture, tossing to mix well. Serve shrimp mixture over rice mixture.
Serves 4

Enjoy,
Elizabeth

*How to slice jicama
- using a vegetable peeler, peel the tough outer layer
- cut the peeled jicama in half, then cut each half into thin half-moon pieces.  Cut each piece into thin strips.

~ Spices are the hidden soul of cooking