The recipe came together as a failed attempt of another recipe. I was sitting around and I realized that I wanted to try working with jicama. I have eaten it before but I had never actually bought one and worked with it. Fortunately, I was able to find this recipe from Bobby Flay and I was all set to try it out. I went to Whole Foods and low and behold, no jicama! I had most of the pantry ingredients laying around so I just bought the head of cabbage and decided to try it anyway. Since that recipe uses both jicama and the cabbage, I used half of the cabbage and just went to town. Midway through making it, I realized how fresh and fun it tasted and thought it would be a great topping on a taco. Fortunately, I had some shrimp in my freezer. A quick sear of those in the cast iron pan and I was in business. The tahini at the end just ups the richness factor of this dish. Very fun, tasty and great to look at.
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