Moroccan Shrimp~ Rice~ & Orange Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Broccoli florets,
2 cup: Cooked rice, 3/4 cup raw
1/4 cup: Sliced scallions,
1/3 cup: Citrus-Cumin Vinaigrette,
1/4 tsp: Salt,
2 tbsp: Minced jalapeno pepper,
1 lbs: 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
Source from luhu.jp
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
Source from luhu.jp