Moroccan shrimp~ rice~ & orange salad

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

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