| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | California | Sandwiches, Shrimp, Shrimpsnk | 2 | Servings |
INGREDIENTS
| 2 | c | Chopped cooked shrimp |
| about 10 oz | ||
| 2 | Oranges, peeled and | |
| sectioned | ||
| 1/2 | c | Seedless grape halves |
| 1/3 | c | Thinly sliced red onion |
| 1/3 | c | Lemon juice |
| 1/4 | c | Orange juice |
| 2 | T | Vegetable oil |
| 2 | t | Dijon-style mustard |
| 1 1/2 | t | Sugar |
| 1 | t | Grated orange rind |
| 2/3 | c | Alfalfa sprouts |
| 1/4 | c | Slivered almonds, toasted |
| 2 | Croissants, cut in half | |
| lengthwise |
INSTRUCTIONS
In medium bowl, combine all ingredients except sprouts, almonds, and croissants; mix well. Cover; marinate in refrigerator 1 hour. Drain; add sprouts and almonds. Serve on croissant halves. Refrigerate leftovers. Serves 2. Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998
A Message from our Provider:
“Luck has nothing to do with it”
Nutrition (calculated from recipe ingredients)
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Calories: 468
Calories From Fat: 265
Total Fat: 30.5g
Cholesterol: 17.7mg
Sodium: 250.1mg
Potassium: 377.7mg
Carbohydrates: 43.8g
Fiber: 4.7g
Sugar: 11.8g
Protein: 9.3g