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.