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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Rock Shrimp Salad

2 pounds 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
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.

6 servings

1/2 cup vinegar
1/4 cup oil
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients and mix thoroughly.

2/3 cup

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

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