Moroccan Shrimp~ Rice~ & Orange Saladsalads, seafood 8 oz broccoli florets 2 cup cooked rice (3/4 cup raw) 1/4 cup sliced scallions 1/3 cup citrus-cumin vinaigrette 1/4 teaspoon salt 2 tablespoon minced jalapeno pepper 1 lb shrimp; shelled, cleaned and cook 1 red tip lettuce 2 navel oranges; peeled and sliced in 1/4 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 |
