Citrus-Shrimp Salad

Recipe Ingredients

1/2 cup	118ml	Orange juice concentrate - - (frozen), thawed
1/2 cup	118ml	Dry sherry - (optional)
1 teaspoon	5ml	Dried rosemary leaves
1/2 teaspoon	2.5ml	Dried coriander seed
1 lb	454g / 16oz	Large shrimp - (25-32 per lb.), - shelled, deveined
		And rinsed
2 teaspoons	10ml	Toasted sesame seed
1		Red leaf lettuce - - rinsed and crisped
2		Grapefruit (large)
		Citrus Cream Dressing
1 cup	237ml	Unflavored nonfat yogurt
2 tablespoons	30ml	Orange juice concentrate - - (frozen), thawed
1 tablespoon	15ml	Dijon mustard
2 teaspoons	10ml	Prepared horseradish
2		Green onions - finely chopped

Recipe Instructions

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.

Source:
Mrs. L. K. Ross, Elk Grove, California Published in: Sunset (April 1993)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.