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Rock Shrimp Pasta Salad
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 6
Prep Time: 10 Min.
Cook Time: n/a
What you need:
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1 lb. Florida rock shrimp, cooked, peeled and deveined
1 c. Florida celery, sliced thin diagonally
3 c. linguine noodles, cooked
vinaigrette dressing (see Below)
Bibb lettuce
Florida tomato wedges
Florida avocado slices

Vinaigrette Dressing:
1 c. vegetable oil
1/2 c. Florida half & half
3 Tbsp. white vinegar
2 tsp. sugar
2 hard-cooked Florida egg yolks, sieved
1 Tbsp. capers, chopped
1 tsp. salt
1/2 tsp. onion salt
1/2 tsp. pepper
1/2 tsp. dry mustard
1/2 tsp. Florida lemon juice
1/2 tsp. Worcestershire sauce
2 small Florida garlic cloves, crushed
What to do:
1. In a medium-size bowl combine rock shrimp, celery, and cooked noodles. Toss with 1/4 c. of vinaigrette dressing. Serve on a bed of Bibb lettuce and garnish with tomato wedges and avocado slices. Serve with remaining vinaigrette dressing.

Vinaigrette Dressing:
1. Combine all ingredients in a container with a tight-fitting lid. Shake thoroughly before using.
Yield: 1 1/2 c.

* Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutritional information:
Calories: 597;   Calories From Fat: 367;   Total Fat: 43g;   Saturated Fat: 6g;   Cholesterol: 171mg;   Total Carbs: 34g;   Protein: 21g;  
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