| 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>
A Message from our Provider:
“God grades on the cross, not the curve.”