| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Moroccan | Miamiherald, Seafood, Salads | 4 | Servings |
INGREDIENTS
| 8 | oz | Broccoli florets |
| 2 | c | Cooked rice (3/4 cup raw) |
| 1/4 | c | Sliced scallions |
| 1/3 | c | Citrus-Cumin Vinaigrette |
| 1/4 | ts | Salt |
| 2 | tb | Minced jalapeno pepper |
| 1 | lb | Shrimp; shelled, cleaned and cooked |
| Red tip lettuce | ||
| 2 | Navel oranges; peeled and sliced in 1/4" rounds |
INSTRUCTIONS
Blanch broccoli florets in boiling water for 2 minutes. Drain in a colander and rinse with cold water to stop cooking and set colour. Refrigerate. Combine rice, scallions, vinaigrette, salt and jalapeno in bowl. Toss gently. Mix in shrimp. Cover and refrigerate 1 hour. Line a shallow serving dish with lettuce leaves. Overlap orange slices around edge. Pile shrimp mixture in center. Arrange broccoli on top. Pass additional vinaigrette if desired. Nutritional info per serving: 335 cal; 28g pro, 42g carb, 6g fat (15%) Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96 Posted to MM-Recipes Digest V3 #211 Date: 04 Aug 96 19:26:42 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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