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Fernandina Pickled Shrimp Salad
Submitted by daybreak
07/31/2007
07/31/2007
| a shrimp salad from FL-seafood.com
Servings: 4 | |
| Ingredients: 1 1/2 lbs. large Florida shrimp, cooked, peeled and deveined 1 cup white or rice wine vinegar 1/2 cup olive oil 3 tbsp. Dijon style mustard 1 tsp. Florida lime juice 2 tbsp. capers with juice 2 tsp. Florida garlic, minced 1 cup Florida red onions, medium dice 2 tbsp. Wild Florida parsley, finely chopped Florida romaine lettuce dash hot pepper sauce found at http://www.fresh-seafood.net/ |
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| Instructions: 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. 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. source: http://www.fl-seafood.com/ |
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