Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Rock Shrimp Gemelli |
Seafood-4160 |
| Ingredients |
|
| 2 |
pounds Florida rock shrimp, peeled and deveined |
| 3 |
tablespoons olive oil |
| 1 |
cup Florida yellow squash, chopped |
| 1 |
cup Florida zucchini, chopped |
| 1 |
8-ounce package sliced Florida mushrooms |
| 2 |
cups cooked pasta |
| 1 |
teaspoon salt |
| 4 |
ounces Florida pecan halves |
| |
|
| Preparation |
| Rinse and drain shrimp and remove any remaining pieces of shell.
Pat shrimp dry with paper towels to remove excess moisture, set aside. Heat oil in a large skillet,
to medium high; sauté squash 2 to 3 minutes, remove from skillet and set aside. Add zucchini; sauté 2
to 3 minutes, remove from skillet and set aside. Add mushrooms; sauté 2 to 3 minutes. Combine cooked
vegetables, shrimp, pasta and salt to mushrooms, stirring occasionally; cook for 3 to 4 minutes, or
until the shrimp have become opaque. Add pecans, stir mixture and serve immediately.
Note
Cook each vegetable separate so as not to create too much moisture.
Yield
6 servings
Nutritional Value Per Serving
Calories 447, Calories From Fat 200, Total Fat 22g, Saturated Fat 2g, Cholesterol 186 mg, Total Carbohydrate 25g, Protein 35g
|
|
Look for "Fresh from Florida" ingredients
at your local store. |
