Steamed Shrimp & Scallops With Orange Vinaigr Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Shrimp, peeled & deveined
6 ounce: Sea scallops,
1/4 cup: Orange juice,
2 tsp: Rice vinegar,
1 tbsp: Oriental sesame oil,
1/2 tsp: Dry mustard,
1/2 tsp: Salt,
1/4 tsp: Pepper,
Green onions thinly sliced,
1 tbsp: Chopped fresh dill,
1 tsp: Chopped chives,
Directions:
Arrange the shrimp and scallops on a plate in a steamer basket.
Sprinkle with 1 teaspoon each orange juice and rice vinegar. Place
steamer over boiling water in a wok or large skillet and cover. Cook
7 to 8 minutes until shrimp are cooked through. Meanwhile, stir
together remaining orange juice, rice vinegar, sesame oil, mustard,
salt and pepper in a medium bowl. Mix in scallion, dill and chives.
Transfer hot seafood to bowl with vinaigrette; toss to coat well.
Serve warm on lettuce lined plates. Garnish with chopped pimento if
desired. Makes 4 servings. PER SERVING: calories - 116, protein - 14
g., fat - 4 g., carbohydrate - 4 g., cholesterol - 66 mg., sodium -
395 mg. FROM: Light & Easy Meals from Family Circle Magazine issue
August 1992.
Source from luhu.jp
Sprinkle with 1 teaspoon each orange juice and rice vinegar. Place
steamer over boiling water in a wok or large skillet and cover. Cook
7 to 8 minutes until shrimp are cooked through. Meanwhile, stir
together remaining orange juice, rice vinegar, sesame oil, mustard,
salt and pepper in a medium bowl. Mix in scallion, dill and chives.
Transfer hot seafood to bowl with vinaigrette; toss to coat well.
Serve warm on lettuce lined plates. Garnish with chopped pimento if
desired. Makes 4 servings. PER SERVING: calories - 116, protein - 14
g., fat - 4 g., carbohydrate - 4 g., cholesterol - 66 mg., sodium -
395 mg. FROM: Light & Easy Meals from Family Circle Magazine issue
August 1992.
Source from luhu.jp