1 9oz Containers Sliced Jicama
1LB Shrimp, cut into 3-4 pieces each (I used Trader Joe’s Argentinian Shrimp, thawed)
1 Leek, diced
4 Strips Bacon, cooked and chopped
4 Celery Stalks with leaves, chopped
1 White Onion, chopped
4-5 Cloves Garlic, minced
24oz Clam Juice
24oz Tomato Sauce
2TBSP Old Bay Seasoning
2 Bay Leaves
2-3 Sprigs of Fresh Thyme
Splash of White Wine-Optional
Salt and Pepper to taste
Cube the sliced jicama and place in a slow cooker. Cover with water and salt generously. Cook on high for 8 hours, drain and let cool. Keep in fridge until ready to use. *This can be done days in advance
Add 1 TBSP oil to a stock pot and saute’ the bacon, leeks, onion and garlic for 5 minutes. Add 2 pinches of salt while cooking.
Add the bay leaves and cook an additional 6-7 minutes. Add the prepared jicama (you can save the rest for a future dish) oregano, old bay, thyme, clam juice, tomato juice, water, splash of white wine, salt and pepper and bring to a boil. Once at a boil, lower the temperature and simmer for 15 minutes, adding the shrimp at the last 2 minutes.
Serve and Enjoy!