Citrus-shrimp salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Orange juice concentrate (frozen), thawed |
| ½ | cup | Dry sherry (optional) |
| 1 | teaspoon | Dried rosemary leaves |
| ½ | teaspoon | Dried coriander seed |
| 1 | pounds | Large shrimp (25-32 per lb.) |
| 1 | cup | Unflavored nonfat yogurt |
| 2 | tablespoons | Orange juice concentrate (frozen), thawed shelled, deveined and rinsed |
| 2 | teaspoons | Toasted sesame seed |
| 1 | medium | Head red leaf lettuce rinsed and crisped |
| 2 | larges | Grapefruit |
| 1 | tablespoon | Dijon mustard |
| 2 | teaspoons | Prepared horseradish |
| 2 | Green onions; finely chopped | |
Directions
CITRUS CREAM DRESSING
In a 1-½ to 2-quart pan on high heat, bring to boiling 2 cups water, orange juice concentrate, sherry, rosemary, and coriander. Add shrimp; cover pan and remove from heat. Let stand 20 minutes. Drain and chill shrimp.
Dry pan. Add sesame seed and stir over medium heat until golden, about 3 minutes; pour from pan. Tear lettuce into bite-size pieces into a wide, shallow bowl. With a sharp knife, cut peel and white membrane from grapefruit and oranges.
Hold fruit over greens and cut between inner membranes to free segments; scatter fruit onto greens. Top salad with shrimp, sesame seed and dressing; mix gently.
CITRUS CREAM DRESSING: In a small bowl, combine yogurt, orange juice concentrate, Dijon mustard, horseradish, and green onions. Per serving: 281 cal. (11 percent from fat); 25 g protein; 3.3 g fat (⅗ g sat.); 40 g carbo.; 304 mg sodium; 141 mg chol. Source: Mrs. L.K.
Ross, Elk Grove, California Published in: Sunset (April 1993) Typed for you by Karen Mintzias
Submitted By JOELL ABBOTT On 12-13-94