RECIPE # 4297 - DIJON SHRIMP AND ROCK SHRIMP SALSAD - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4297 - DIJON SHRIMP AND ROCK SHRIMP SALSAD

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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.

 

 

 

 

 

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