Try this Citrus-Shrimp Salad recipe, or contribute your own. "Salads" and "Low-fat" are two of the tags cooks chose for Citrus-Shrimp Salad.
Yield: 4 Servings Ready in 45 minutes
1 people trying soon
Verified by stevemur
|1/2 cOrange juice concentrate|
|1/2 cDry sherry|
|1 tsDried rosemary leaves|
|1/2 tsDried coriander seed|
|1 lbLarge shrimp|
|2 tssesame seed|
|1 md headred leaf lettuce|
|CITRUS CREAM DRESSING|
|1 cUnflavored nonfat yogurt|
|2 tbOrange juice concentrate|
|1 tbDijon mustard|
|2 tsPrepared horseradish|
|2 Green onions|
Citrus-Shrimp Salad Preparation
In a 1-1/2 to 2-quart pan on high heat, bring to boiling 2 cups water, orange juice concentrate, sherry, rosemary, and coriander. Add shrimp; cover pan and remove from heat. Let stand 20 minutes. Drain and chill shrimp. Dry pan. Add sesame seed and stir over medium heat until golden, about 3 minutes; pour from pan. Tear lettuce into bite-size pieces into a wide, shallow bowl. With a sharp knife, cut peel and white membrane from grapefruit and oranges. Hold fruit over greens and cut between inner membranes to free segments; scatter fruit onto greens. Top salad with shrimp, sesame seed and dressing; mix gently.
CITRUS CREAM DRESSING: In a small bowl, combine yogurt, orange juice concentrate, Dijon mustard, horseradish, and green onions.
Per serving: 281 cal. (11 percent from fat); 25 g protein; 3.3 g fat (0.6 g sat.); 40 g carbo.; 304 mg sodium; 141 mg chol.
Source: Mrs. L.K. Ross, Elk Grove, California
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