Sirima's broccoli & shrimp salad

4 Servings

Ingredients

Quantity Ingredient
1 pounds Broccoli
2 Scallions, thinly sliced
½ Red bell pepper, julienned
½ To 3/4 lb. small shrimp cooked
¼ cup Rice vinegar
1½ tablespoon Sugar
½ teaspoon Salt
½ teaspoon Finely chopped fresh ginger
2 tablespoons Vegetable oil
½ teaspoon Sesame oil
Freshly ground pepper to taste
2 tablespoons Toasted sesame seeds

Directions

SALAD

DRESSING

GARNISH

Cut the broccoli florests from their stems and separate into small clusters. Peel the stems, removing strings; skin. Cut into julienne strips.

Bring 2 quarts of lightly salted water to a boil. Add broccoli florets and stems and cook just until tender crisp, about 2 minutes.

Drain and plunge into ice water. When chilled, drain thoroughly and put in a bowl. Add scallions, bell pepper and shrimp.

To make the dressing, combine all ingredients, whisking in oil until well blended. Toss with broccoli mixture and marinate for 1 to 2 hours. Just before serving, sprinkle with sesame seeds.

Yield: 4 to 6 servings.

Ogden writes: "Beautiful colors and crunchy textures highlight this great marriage of flavors."

Recipe developed by Renee Shepherd and Fran Raboff. From 1992"Shepherd's Garden Seeds" catalog. Pg. 8. Posted by Cathy Harned.

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