Yield: 4 Servings
Measure | Ingredient |
---|---|
8 ounces | Broccoli florets |
2 cups | Cooked rice (3/4 cup raw) |
¼ cup | Sliced scallions |
⅓ cup | Citrus-Cumin Vinaigrette |
¼ teaspoon | Salt |
2 tablespoons | Minced jalapeno pepper |
1 pounds | Shrimp; shelled, cleaned and cooked |
\N \N | Red tip lettuce |
2 \N | Navel oranges; peeled and sliced in 1/4\" rounds |
Blanch broccoli florets in boiling water for 2 minutes. Drain in a colander and rinse with cold water to stop cooking and set colour. Refrigerate.
Combine rice, scallions, vinaigrette, salt and jalapeno in bowl. Toss gently. Mix in shrimp. Cover and refrigerate 1 hour. Line a shallow serving dish with lettuce leaves. Overlap orange slices around edge. Pile shrimp mixture in center. Arrange broccoli on top. Pass additional vinaigrette if desired.
Nutritional info per serving: 335 cal; 28g pro, 42g carb, 6g fat (15%)
Source: Miami Herald, 8/17/95
format: Lisa Crawford, 8/4/96
Posted to MM-Recipes Digest V3 #211 Date: 04 Aug 96 19:26:42 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@...>