| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Salads, Seafood – e | 6 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Dry white wine |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Dried marjoram |
| 1 | lb | Large shrimp; peeled and deveined |
| 3/4 | lb | Bay scallops |
| 1/2 | c | Red onion; thinly sliced, separated |
| 1/4 | ts | Orange rind; grated |
| 1/4 | c | Fresh orange juice |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Olive oil |
| 1 | tb | Dijon mustard |
| 3/4 | ts | Sugar |
| 1/4 | ts | Pepper |
| 1/8 | ts | Salt |
| 6 | c | Spinach leaves |
| 2 | c | Orange sections |
| 1 | md | Cucumber; peeled, halved lengthwise, sliced |
INSTRUCTIONS
Combine first 4 ingredients in a large skillet - bring to a boil. Add shrimp and scallops - cover, reduce heat and simmer 4 minutes or until done. Drain. Combine shrimp, scallops and onion in a large bowl. Combine orange rind and next 7 ingredients (orange rind thru salt) in a small bowl - stir well. Pour 1/4 cup orange juice mixture over shrimp mixture - toss well - cover and chill 30 minutes. Cover and chill remaining orange juice mixture. Add spinach, orange sections and cucumber to shrimp mixture - pour remaining orange juice mixture over salad and toss well. Recipe by: Cooking Light, March 1996, page 124 Posted to TNT Recipes Digest, Vol 01, Nr 917 by Sharon <jouet@mindspring.com> on Jan 06, 1998
A Message from our Provider:
“There’s a limit to God’s patience”