Ozello Shrimper | Recreational Shrimping Equipment and Information

Ingredients

• 4 cups water
• 1/4 cup fresh Florida lemon juice
• 2 sprigs fresh Florida tarragon
• 2 tablespoons seafood seasoning
• 1/2 cup dry white wine
• 1 tablespoon Tabasco sauce
• 2 tablespoons coarse salt
• 16 large Florida pink shrimp, peeled and de-veined
• 1 medium Florida cucumber, peeled and cut into thin julienne strips
• fresh Florida cilantro leaves
• salt to taste
• freshly ground black pepper to taste

Preparation

1. For the poaching liquid, add the water to a medium-size stockpot with the lemon juice and next 5 ingredients.
2. Bring the liquid to a boil and simmer for 10 minutes.
3. Add the shrimp to the simmering liquid and poach for 2-3 minutes or until bright pink.
4. Drain and set the shrimp aside to cool.
5. Season the cucumbers with 1/4 cup of the Lemon and Tomato vinaigrette
6. To serve, divide the Cucumber slaw amongst 4 salad plates and arrange 4 poached shrimp on top.
7. Drizzle a tablespoon of vinaigrette over the shrimp and garnish each plate with the cilantro.

Lemon and Tomato Vinaigrette

• 2 medium size Florida tomatoes, diced into 1/4 inch cubes
• 1 Florida lemon, juice and zest
• 1 shallot, peeled and finely chopped
• 2 garlic Florida cloves, peeled and finely chopped
• 6 tablespoons extra virgin olive oil
• salt to taste
• freshly ground black pepper to taste

Preparation

Yield

Nutritional Value Per Serving