Sirima's broccoli and 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Related recipes