| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Low-cal, Low-fat, Diabetic |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Shrimp, peeled & deveined |
| 6 |
oz |
Sea scallops |
| 1/4 |
c |
Orange juice |
| 2 |
ts |
Rice vinegar |
| 1 |
tb |
Oriental sesame oil |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
x |
Green onions thinly sliced |
| 1 |
tb |
Chopped fresh dill |
| 1 |
ts |
Chopped chives |
INSTRUCTIONS
Arrange the shrimp and scallops on a plate in a steamer basket. Sprinkle
with 1 teaspoon each orange juice and rice vinegar. Place steamer over
boiling water in a wok or large skillet and cover. Cook 7 to 8 minutes
until shrimp are cooked through. Meanwhile, stir together remaining orange
juice, rice vinegar, sesame oil, mustard, salt and pepper in a medium bowl.
Mix in scallion, dill and chives. Transfer hot seafood to bowl with
vinaigrette; toss to coat well. Serve warm on lettuce lined plates. Garnish
with chopped pimento if desired. Makes 4 servings. PER SERVING: calories -
116, protein - 14 g., fat - 4 g., carbohydrate - 4 g., cholesterol - 66
mg., sodium - 395 mg. FROM: Light & Easy Meals from Family Circle Magazine
issue August 1992.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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