Cold Poached Shrimp with Cucumber Slaw: Seafood and Aquaculture

Cold Poached Shrimp with Cucumber Slaw

Seafood-4187

Ingredients

4	cups water
1/4	cup fresh Florida lemon juice
2	sprigs fresh Florida tarragon
2	tablespoons seafood seasoning
1/2	cup dry white wine
1	tablespoon Tabasco sauce
2	tablespoons coarse salt
16	large Florida pink shrimp, peeled and de-veined
1	medium Florida cucumber, peeled and cut into thin julienne strips
	fresh Florida cilantro leaves
	salt to taste
	freshly ground black pepper to taste

Preparation
For the poaching liquid, add the water to a medium-size stockpot with the lemon juice and next 5 ingredients. Bring the liquid to a boil and simmer for 10 minutes. Add the shrimp to the simmering liquid and poach for 2-3 minutes or until bright pink. Drain and set the shrimp aside to cool. Season the cucumbers with 1/4 cup of the Lemon and Tomato vinaigrette. To serve, divide the Cucumber slaw amongst 4 salad plates and arrange 4 poached shrimp on top. Drizzle a tablespoon of vinaigrette over the shrimp and garnish each plate with the cilantro.

Lemon and Tomato Vinaigrette
2	medium size Florida tomatoes, diced into 1/4 inch cubes
1	Florida lemon, juice and zest
1	shallot, peeled and finely chopped
2	garlic Florida cloves, peeled and finely chopped
6	tablespoons extra virgin olive oil
	salt to taste
	freshly ground black pepper to taste

Preparation

Combine all the ingredients in a small bowl.

Yield
4 servings

Nutritional Value Per Serving
Calories 277, Calories From Fat 197, Total Fat 22g, Saturated Fat 3g, Trans Fatty Acid 0, Cholesterol 43mg, Total Carbohydrates 9g, Protein 7g, Omega 3 Fatty Acid .29g

Cold Poached Shrimp with Cucumber Slaw

Look for "Fresh from Florida" ingredients at your local store.