Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Cucumber, Mango and Wild Shrimp Salad
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Seafood-4380
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Ingredients |
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3 tablespoons |
rice wine vinegar |
3 tablespoons |
sugar |
6 tablespoons |
Dijon mustard |
6 tablespoons |
mayonnaise |
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hot pepper sauce to taste |
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salt to taste |
4 large |
cucumbers, peeled, and cut into 1/2-inch cubes |
1 large |
mango, peeled, pitted, and cut into 1/2-inch cubes |
1 pound medium |
shrimp, cooked and peeled |
3 tablespoons |
fresh dill, chopped |
12 leaves |
lettuce |
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Preparation
Mix vinegar and sugar in small bowl until sugar completely dissolves. Stir in mustard and mayonnaise; add salt and hot sauce. Cover and chill. Combine cucumbers, mango, shrimp and dill in large bowl. Pour dressing over; toss lightly to coat. Arrange lettuce leaves on each plate and top with shrimp salad. Garnish and serve.
Yield
6-8 servings
Nutritional Value Per Serving
Calories 257, Calories From Fat 114, Total Fat 13g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 158mg, Total Carbohydrates 16g, Protein 20g, Omega 3 Fatty Acid 0g
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Look for "Fresh from Florida" ingredients at your grocery store.
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