*  Exported from  MasterCook  *

                     Sirima's Broccoli & Shrimp Salad

Recipe By     : Renee Shepherd and Fran Raboff
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Salad:
   1       lb           Broccoli
   2                    Scallions -- thinly sliced
     1/2                Red bell pepper -- julienned
     1/2   lb           Small shrimp -- up to 3/4 lb,
                        - cooked
                        Dressing:
     1/4   c            Rice vinegar
   1 1/2   tb           Sugar
     1/2   ts           Salt
     1/2   ts           Fresh ginger -- finely chopped
   2       tb           Vegetable oil
     1/2   ts           Sesame oil
                        Pepper -- freshly ground
                        - to taste
                        Garnish:
   2       tb           Toasted sesame seeds

  Cut the broccoli florets from their stems and separate into small
  clusters. Peel the stems, removing strings; skin. Cut into julienne
  strips.
  
  Bring 2 qt 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 Servings
  
  Ogden writes: "Beautiful colors and crunchy textures highlight this
  great marriage of flavors."
  
  Recipe FROM: 1992 "Shepherd's Garden Seeds" catalog.  p.8

  Posted by: Cathy Harned


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