| 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
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