SHRIMP, ON THE BORDER SHRIMP SALAD
Yield: 4 servings
Ingredients • 1 pound cooked Florida shrimp, 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 Florida red bell pepper, chopped • 1/2 cup Florida celery, chopped • 1/4 cup red onion, chopped • 1/4 cup cilantro or parsley, chopped • 3 tablespoons Florida green onions, chopped • 1 jalapeno pepper, seeded and finely chopped • 1/4 teaspoon cumin • sliced Florida avocado, garnish • Red Wine Vinegar Dressing (recipes follows)
Directions Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices.
RED WINE VINEGAR DRESSING Yield: 1/2 cup
Ingredients • 1/4 cup olive oil • 3 tablespoons red wine vinegar • 3 tablespoons lime juice • 1 teaspoon Dijon mustard • 1 teaspoon Florida honey • 1 teaspoon Italian season • 1/2 teaspoon salt • 1/4 teaspoon pepper
Directions In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture.
Shrimp Nutritional Value Per Serving: Calories 146, Calories From Fat 20, Fat Total 2g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 172mg, Total Carbohydrates 6g, Protein 24g, Omega 3 Fatty Acid 1g
Dressing Nutritional Value Per Serving: Calories 137, Calories From Fat 128, Fat Total 14g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 0mg, Total Carbohydrates 3g, Protein 0g, Omega 3 Fatty Acid 0g
Florida Department of Agriculture and Consumer Services www.fl-seafood.com
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