Cooking Recipe Citrus-Shrimp Salad

Recipe Ingredients

1/2 c Orange juice concentrate (frozen), thawed

1/2 c Dry sherry (optional)

1 ts Dried rosemary leaves

1/2 ts Dried coriander seed

1 lb Large shrimp (25-32 per lb.) shelled, deveined and rinsed

2 ts Toasted sesame seed

1 md Head red leaf lettuce rinsed and crisped

2 lg Grapefruit

CITRUS CREAM DRESSING

1 c Unflavored nonfat yogurt

2 tb Orange juice concentrate (frozen), thawed

1 tb Dijon mustard

2 ts Prepared horseradish

2 Green onions; finely chopped

Directions

In a 1-1/2 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
(0.6 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

Categories matching this recipe

Main dish ,Low ,Seafood ,Salads ,fat