Citrus-shrimp salad

4 servings

Ingredients

Quantity Ingredient
½ cup Orange juice concentrate (frozen), thawed
½ cup Dry sherry (optional)
1 teaspoon Dried rosemary leaves
½ teaspoon Dried coriander seed
1 pounds Large shrimp (25-32 per lb.)
1 cup Unflavored nonfat yogurt
2 tablespoons Orange juice concentrate (frozen), thawed shelled, deveined and rinsed
2 teaspoons Toasted sesame seed
1 medium Head red leaf lettuce rinsed and crisped
2 larges Grapefruit
1 tablespoon Dijon mustard
2 teaspoons Prepared horseradish
2 Green onions; finely chopped

Directions

CITRUS CREAM DRESSING

In a 1-½ 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 (⅗ 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

Submitted By JOELL ABBOTT On 12-13-94

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