Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Rock Shrimp Salad |
Seafood-4052 |
| Ingredients |
| 2 |
pounds Florida rock shrimp |
| 1 |
16-ounce can cut green beans, drained |
| 1/2 |
head cauliflower, sliced |
| 1 |
cup celery, diagonally sliced |
| 1/2 |
cup onion, chopped |
| 1/2 |
cup green bell pepper, chopped |
| 2 |
tablespoons pimiento, chopped |
| |
salad greens |
| |
|
| Preparation |
| To peel rock shrimp, insert one tip of kitchen
shears into sand vein and cut along the back
of the shrimp. Remove shell and rinse to remove sand vein.
To cook rock shrimp, drop
into boiling water, and cook for 45 seconds to one minute,
or until rock shrimp are no
longer translucent in the center. Drain. Combine all ingredients
except salad greens.
Cover and marinate in refrigerator for at least one hour. Serve
on salad greens.
Yield
6 servings |
| |
| Marinade |
| 1/2 |
cup vinegar |
| 1/4 |
cup oil |
| 1 |
tablespoon sugar |
| 1/2 |
teaspoon celery seed |
| 1/4 |
teaspoon salt |
| 1/8 |
teaspoon pepper |
| |
|
| Preparation |
| Combine all ingredients and mix thoroughly.
Yield
2/3 cup |
|
Look for "Fresh from Florida" ingredients
at your local store. |
