| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Mexican |
Salads, Seafood, Lowcal, Mexican |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Sesame seeds |
| 1/4 |
c |
Orange juice |
| 1 |
tb |
Cider vinegar |
| 1 |
|
Clove garlic minced |
| 1 |
ts |
Grated orange peel |
| 1 |
ts |
Olive oil |
| 1/2 |
ts |
Honey |
| 1/8 |
ts |
Crushed red pepper |
| 1 |
|
Ripe large mango or medium |
|
|
Papaya |
| 12 |
c |
Washed and torn fresh |
|
|
Spinach leaves |
| 1/2 |
c |
Crumbled feta cheese |
|
|
Orange Chili Glazed Shrimp |
| 1/2 |
c |
Orange juice |
| 4 |
|
Cloves garlic minced |
| 1 |
ts |
Chili powder |
| 8 |
oz |
Raw large shrimp peeled |
|
|
And deveined |
INSTRUCTIONS
Date: Thu, 23 May 96 22:33:51 PDT
From: eboyd@shentel.net
Heat small Nonstick skillet over medium heat. Add sesame seeds and cook,
stirring often about 4 minutes or until golden. Pour into small bowl. Add
orange juice, vinegar, garlic, orange peel, oil, honey and red pepper; stir
to combine. Set aside. Peel mango or papaya. Cut away from pit ; cut into
cubes or slices. Discard tough stems from spinach leaves. Place in large
bowl and toss with dressing. Top with mango , cheese and shrimp. Shrimp
combine juice, garlic and chili powder in large Nonstick skillet. Bring to
boil and boil 3 minutes until mixture just coats bottom of pan. Reduce heat
to medium. Add shrimp; cook and stir 2 minutes or until shrimp are opaque
and juice mixture coats shrimp. Calories 177 29% form fat, total fat,
saturated 3g, Cholesterol 100mg, sodium 311 mg, carbohydrate 19g, dietary
fiber 3 g, protein 14 g, calcium 165 mg, iron 3 mg, Vitamin a 671re, vit c
57mg. Light Cooking Mexican format by Emilie rwsm05a This looked so good!
There was a garnish in the picture of lemon peel strips and strips of
pimento or red pepper to add color.
Posted on MealMaster Recipes List, Digest #145, 26 May 1996
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