Rock Shrimp Pasta Salad
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
1 cup vegetable oil
1/2 cup Florida half-and-half
3 tablespoon white vinegar
2 teaspoons granulated sugar
2 hard-boiled Florida egg yolks, sieved
1 tablespoon capers, chopped
1 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon Florida lemon juice
1/2 teaspoon Worcestershire sauce
2 small Florida garlic cloves, crushed
1 pound Florida rock shrimp, cooked, peeled and deveined
1 cup Florida celery, sliced thin diagonally
3 cups linguine noodles, cooked
Florida tomato wedges
Florida avocado slices
- For Vinaigrette Dressing: Combine all ingredients in a container with a tight-fitting lid. Shake thoroughly before using. Makes 1 1/2 cups.
- For Pasta Salad: In a medium-size bowl combine rock shrimp, celery and cooked noodles. Toss with 1/4 cup of vinaigrette dressing.
- Serve on a bed of Bibb lettuce and garnish with tomato wedges and avocado slices. Serve with remaining vinaigrette dressing.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 597; Calories From Fat: 367; Total Fat: 43g; Saturated Fat: 6g; Cholesterol: 171mg; Total Carbs: 34g; Protein: 21g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.