Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Fernandina Pickled Shrimp Salad(Photo Below)
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Seafood-4050
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Ingredients |
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1 1/2 pounds |
large shrimp, cooked, peeled and deveined |
1 cup |
white or rice wine vinegar |
1/2 cup |
olive oil |
3 tablespoons |
Dijon style mustard |
1 teaspoon |
lime juice |
2 tablespoons |
capers with juice |
2 teaspoons |
garlic, minced |
1 cup |
red onions, medium dice |
2 tablespoons |
parsley, finely chopped |
dash |
hot pepper sauce |
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romaine lettuce |
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Preparation |
Chill shrimp in a large bowl. Combine vinegar, oil, mustard, lime juice, capers, garlic, onions, parsley and hot sauce in a small bowl. Pour marinade over shrimp and mix well. Refrigerate, covered, for 6-8 hours or overnight stirring occasionally. To serve, arrange shrimp on romaine leaves and serve with extra dressing.
Yield
4 servings
Nutritional Value Per Serving:
Calories 444, Calories From Fat 260, Total Fat 30g, Saturated Fat 5g, Trans Fatty Acid 0g, Cholesterol 332mg, Total Carbohydrate 7g, Protein g, Omega-3 Fatty Acid 0.5g
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Look for "Fresh from Florida" ingredients at your grocery store.
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