| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
|
Fish, Main dish, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Broccoli |
| 2 |
|
Scallions, thinly sliced |
| 1/2 |
|
Red bell pepper, julienned |
| 1/2 |
|
To 3/4 lb. small shrimp cooked |
| 1/4 |
c |
Rice vinegar |
| 1 1/2 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Finely chopped fresh ginger |
| 2 |
tb |
Vegetable oil |
| 1/2 |
ts |
Sesame oil |
|
|
Freshly ground pepper to taste |
| 2 |
tb |
Toasted sesame seeds |
INSTRUCTIONS
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
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