Moroccan shrimp~ rice~ & orange salad
4 Servings
Ingredients
| Quantity | 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 |
| Red tip lettuce | ||
| 2 | Navel oranges; peeled and sliced in 1/4\" rounds | |
Directions
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