Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Rock Shrimp Pasta Salad (Photo below) |
Seafood-4143 |
| Ingredients |
|
| 1 |
pound Florida rock shrimp, cooked, peeled and deveined |
| 1 |
cup Florida celery, sliced thin diagonally |
| 3 |
cups linguine noodles, cooked |
| |
vinaigrette dressing |
| |
Bibb lettuce |
| |
Florida tomato wedges |
| |
Florida avocado slices |
| |
|
Preparation |
|
In a medium-size bowl combine rock shrimp,
celery, and cooked noodles. Toss with 1/4 cup of
vinaigrette dressing. Serve on a bed of Bibb lettuce and garnish
with tomato wedges and avocado
slices. Serve with remaining vinaigrette dressing.
Yield
6 servings |
| |
| Vinaigrette Dressing |
|
| 1 |
cup vegetable oil |
| 1/2 |
cup Florida half and half |
| 3 |
tablespoons white vinegar |
| 2 |
teaspoons sugar |
| 2 |
hard-cooked Florida egg yolks, sieved |
| 1 |
tablespoon capers, chopped |
| 1 |
teaspoon salt |
| 1/2 |
teaspoon onion salt |
| 1/2 |
teaspoon pepper |
| 1/2 |
dry mustard |
| 1/2 |
teaspoon Florida lemon juice |
| 1/2 |
teaspoon Worcestershire sauce |
| 2 |
small Florida garlic cloves, crushed |
| |
|
| Preparation |
|
Combine all ingredients in a container with
a tight-fitting lid. Shake thoroughly before using.
Yield
1 1/2 cups
Nutritional Value Per Serving
597, Calories From Fat 367, Total Fat 43g, Saturated Fat 6g, Cholesterol 171mg, Total Carbohydrates 34g, Protein 21g. |
|
Look for "Fresh from Florida" ingredients
at your local store. |
