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

Florida Seafood Recipe

Cold Poached Shrimp with Cucumber Slaw

Seafood-4187
Ingredients  
4 cups water
1/4 cup fresh lemon juice
2 sprigs fresh tarragon
2 tablespoons seafood seasoning
1/2 cup dry white wine
1 tablespoon Tabasco sauce
2 tablespoons coarse salt
16 large pink shrimp, peeled and de-veined
1 medium cucumber, peeled and cut into thin julienne strips
  fresh 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 tomatoes, diced into 1/4 inch cubes
1 lemon, juice and zest
1 shallot, peeled and finely chopped
2 garlic 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

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

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