*  Exported from  MasterCook  *
 
                      SIRIMA'S BROCCOLI & SHRIMP SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish                             Main Dish
                 Salads                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SALAD-----
    1       lb           Broccoli
    2                    Scallions, thinly sliced
      1/2                Red bell pepper, julienned
      1/2                To 3/4 lb. small shrimp
                         -- cooked
                         -----DRESSING-----
      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
                         -----GARNISH-----
    2       tb           Toasted sesame seeds
 
   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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