Title: Citrus-Shrimp Salad
Categories: Lowfat Salad Seafood Main
Yield: 4 Servings

1/2	c	Orange juice concentrate - (frozen), thawed
1/2	c	Dry sherry (optional)
1	ts	Dried rosemary leaves
1/2	ts	Dried coriander seed
1	lb	Large shrimp (25-32 per lb.) - shelled, deveined - and rinse
2	ts	Toasted sesame seed
1	md	Head red leaf lettuce - rinsed and crisped
2	lg	Grapefruit
CITRUS CREAM DRESSING
1	c	Unflavored nonfat yogurt
2	tb	Orange juice concentrate - (frozen), thawed
1	tb	Dijon mustard
2	ts	Prepared horseradish
2		Green onions; finely chopped

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 Published in: Sunset (April 1993) Typed for you by Karen Mintzias

previous

next