| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Fruits |
California |
Low-fat, Salads, Seafood, Main dish |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Orange juice concentrate (frozen), thawed |
| 1/2 |
c |
Dry sherry (optional) |
| 1 |
ts |
Dried rosemary leaves |
| 1/2 |
ts |
Dried coriander seed |
| 1 |
lb |
Large shrimp (25-32 per lb.) shelled, deveined and rinsed |
| 2 |
ts |
Toasted sesame seed |
| 1 |
md |
Head red leaf lettuce rinsed and crisped |
| 2 |
lg |
Grapefruit |
| 1 |
c |
Unflavored nonfat yogurt |
| 2 |
tb |
Orange juice concentrate (frozen), thawed |
| 1 |
tb |
Dijon mustard |
| 2 |
ts |
Prepared horseradish |
| 2 |
|
Green onions; finely chopped |
INSTRUCTIONS
CITRUS CREAM DRESSING
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
A Message from our Provider:
“You’ve achieved nothing until you find God”