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Yield: 4 servings

Cold Poached Shrimp with Cucumber Slaw

• 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

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.
• 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
Combine all the ingredients in a small bowl.

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

Florida Department of Agriculture and Consumer Services


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