ROCK SHRIMP IN DIJON SAUCE
1 lb rock shrimp, peeled and deveined
2 T butter or margarine
2 t cornstarch
1 c low-fat chicken broth
2 T Dijon mustard
Melt butter in a large skillet and stir in cornstarch to dissolve. Add chicken broth and cook over medium-high heat, stirring to reduce liquid to about ½ cup. Stir in mustard to mix. Add shrimp and cook for 2-3 minutes or until shrimp becomes transparent. Yield: 4 servings.
ROCK SHRIMP SALAD
2 (7-oz) pkg sweet butter lettuce (or favorite lettuce mix)
1 lb rock shrimp, cooked, peeled, deveined and chilled
1 tomato, sliced into 12 thin wedges
1 avocado, sliced into 12 thin wedges
12 asparagus spears, cooked and drained
Vinaigrette dressing
Equally divide lettuce on 4 large plates. Place vegetables and shrimp in groups evenly on plate. Serve with favorite vinaigrette dressing. Yield: 4 servings.
**Recipe and informational leaflets on rock shrimp and stone claw crab are available at Kroger seafood counters.
