| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Fruits | California | Low-fat, Main dish, Salads, Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | c | Orange juice concentrate |
| frozen thawed | ||
| 1/2 | c | Dry sherry, optional |
| 1 | t | Dried rosemary leaves |
| 1/2 | t | Dried coriander seed |
| 1 | lb | Large shrimp, 25-32 per lb. |
| shelled deveined | ||
| and rinsed | ||
| 2 | t | Toasted sesame seed |
| 1 | Head red leaf lettuce | |
| rinsed and crisped | ||
| 2 | Grapefruit | |
| 1 | c | Unflavored nonfat yogurt |
| 2 | T | Orange juice concentrate |
| frozen thawed | ||
| 1 | T | Dijon mustard |
| 2 | t | Prepared horseradish |
| 2 | Green onions, finely chopped |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 213
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 142.9mg
Sodium: 704mg
Potassium: 514.8mg
Carbohydrates: 22.9g
Fiber: 1.1g
Sugar: 18g
Protein: 17.3g