Marinated Rock Shrimp Rice Salad
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
2 cups steamed rice
1/4 cup green pepper, finely diced
1/4 cup cucumber, chopped
1/4 cup celery, diced
1/4 cup red onion, diced
1 pound rock shrimp, cooked and peeled
1/2 cup Italian vinaigrette dressing
4 medium tomatoes
Romaine lettuce, shredded
- In a large bowl, combine all ingredients except tomatoes and lettuce. Toss to coat well with dressing; cover and chill for 1 hour or overnight.
- Core the tomatoes and cut into wedges from the top to within 1/2-inch from base of tomato to make a cup.
- Spoon shrimp rice salad into "tomato cup" centered on a bed of shredded lettuce. Serve with additional vinaigrette dressing.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 332; Calories From Fat: 61; Total Fat: 7g; Saturated Fat: 0g; Cholesterol: 172mg; Total Carbs: 40g; Protein: 27g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.