Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Over The Border Rock Shrimp Salad
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Seafood-4399
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Ingredients |
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1 pound |
rock shrimp, cooked, peeled and deveined |
1 15-ounce can |
black beans, rinsed and drained |
1 8 3/4-ounce can |
whole-kernel corn, drained |
1/2 cup |
red bell pepper, chopped |
1/2 cup |
celery, chopped |
1/4 cup |
red onion, chopped |
1/4 cup |
cilantro or parsley, chopped |
3 tablespoons |
green onions, chopped |
1 |
jalapeño pepper, seeded and finely chopped |
1/4 teaspoon |
cumin |
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iceberg lettuce, shredded |
1 |
avocado, sliced |
1 cup |
vinaigrette dressing |
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Preparation
In a medium bowl, combine all ingredients except avocado slices, lettuce and dressing; pour 1/2 cup of vinaigrette dressing over mixture and refrigerate for one hour. Serve on shredded lettuce garnished avocado slices. Serve with additional Red Wine Vinaigrette Dressing. May also be served on lettuce in a taco salad shell.
Yield
4 servings
Nutritional Value Per Serving
(without taco shell) Calories 316, Calories From Fat 62, Total Fat 7g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 172mg, Total Carbohydrates 32g, Protein 29g, Omega 3 Fatty Acid 1g
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Red Wine Vinaigrette Dressing |
Ingredients |
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1/2 cup |
olive oil |
6 tablespoons |
red wine vinegar |
6 tablespoons |
lime juice |
2 teaspoons |
Dijon mustard |
2 teaspoons |
honey |
2 teaspoons |
Italian seasoning |
1/2 teaspoon |
salt |
1/2 teaspoon |
pepper |
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Preparation
In a small bowl, combine all ingredients; mix well.
Yield
1 cup
Nutritional Value Per Serving
Calories 128, Calories From Fat 119, Fat Total 13g, Saturated Fat 2g, Cholesterol 0mg, Total Carbohydrates 3g, Protein 0g
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Look for "Fresh from Florida" ingredients at your grocery store.
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